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Leek and Potato Soup

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“I got this recipe from a friend, who got it from her father. It's delicious; even my fussy two-year old loves it! It calls for chicken broth and butter, so if you want a vegan version just substitute veggie broth and margarine or oil.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
  2. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
  3. Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
  4. Reduce heat and simmer until potatoes are tender.
  5. Season to taste with cayenne, nutmeg, salt, and white pepper.
  6. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
  7. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
  8. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
  9. Blend flour mixture into soup and stir until soup comes to a boil.
  10. Serve right away.

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