Terra Cream of Leek Soup

"I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. This one popped up on the Spanish-language website Terra. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
  • Add potato, salt, pepper and stock. Cook 20 minutes more.
  • Remove from stove, with blender puree until smooth.
  • Stir in milk, serve hot or cold, garnish with chives.

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Reviews

  1. I knew this would be a winner, so I doubled the recipe to use all the leeks I had in the fridge! Even so, we finished most of this lovely soup! Very easily prepared, I did not completely puree it, as we prefer a slightly more chunky soup, and I did not add the milk, preferring to add a swirl of cream before serving. I used both chopped chives and a sprinkling of red pepper flakes for garnish, and served chunky slices of rye bread topped with sliced cherry tomatoes and melted mozzarella to accompany. A lovely supper, thank you for posting, Valeria! Made for veggie Swap#15
     
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RECIPE SUBMITTED BY

I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.
 
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