Bavarian Potato Leek Soup

"I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)"
 
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Ready In:
1hr 15mins
Ingredients:
10
Yields:
12 1 cup
Serves:
12
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ingredients

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directions

  • Melt butter in large soup pot.
  • Add leeks and onion. Slowly sauté until soft but not browned.
  • Add potatoes, stock, salt and marjoram.
  • Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
  • Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
  • Add heavy cream and white pepper just before serving.

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Reviews

  1. Delicious! This wonderful soup goes together very quickly and easily. I used red potatoes (I left the skins on), and 4 large leeks from my garden. I coarsely mashed the potatoes before serving, leaving the soup chunky. I served the leftovers cold the next day and my family really liked it that way, too. Thank you for sharing this easy, delicous recipe. *Made for Spring 2010 PAC*
     
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RECIPE SUBMITTED BY

<p>I am married for 24 years to a great guy with 1 son, a cat &amp; a dog. I love to cook &amp; try new recipes. I hate recipes that are long &amp; involved with ingredients that I would use only for that, although I will try them. I have too many cookbooks to have 1 favorite. My passions are my family, reading, animals &amp; cooking.</p>
 
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