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Cream of Leek & Potato Soup

From Lynne Wilson


3 Tbsp. butter or margarine
6 cups leeks, sliced (5 to 6, white part only)
¾ cup onion, coarsely chopped
4 cups white potatoes, peeled, ½-inch-diced
4 cups Chicken Broth
1 tsp. salt
1½ cups heavy cream
⅛ tsp. ground white pepper (optional)
chives, chopped (optional)


Melt the butter in a 4-quart pot. Add the leeks and onion and cook for about 5 minutes or until they are wilted but not brown. Add the potatoes, broth, and salt and bring to a boil. Lower the heat and simmer, covered, for 20 to 30 minutes or until the vegetables are very tender.

Puree in small batches in a blender or food processor, or press through a sieve. Return the puree to the pan, and stir in the cream and pepper. Add salt if necessary. Heat gently and sprinkle with chopped chives.

This soup may be chilled, but check the seasoning just before serving.