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Leek & Potato Soup

From Lynne Wilson

This soup, whether hot or cold (vichyssoise), is so delicious.

Wash the leeks thoroughly before you start, because sandy soup isn’t very appetizing.


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


Slice leeks, white part only, coarsely chop onion, peel and slice potatoes into ½ inch dice.

Melt the butter in a 4-qt 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.

Serves 8