Leek & Potato Soup

"A yummy, quick hot soup in the winter or delicious served cold as the classic french soup, vichyssoise. Most leek & potato soups have chicken stock added, while this adds richness, it also doesn't add those extra calories that I don't need."
 
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Ready In:
1hr 5mins
Ingredients:
5
Serves:
4-6
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ingredients

  • 4 medium leeks
  • 2 tablespoons butter
  • 5 medium potatoes, peeled & cubed
  • 3 medium carrots, peeled & cut into 1/2-inch slices
  • 14 cup light cream (optional)
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directions

  • Trim & clean leeks well, by slicing down the length & washing thoroughly. Cut crosswise into 1/2" slices.
  • In a large saucepan, melt butter, add leeks & sauce for 4-5 minutes til leeks have softened slightly.
  • Add potatoes & carrots, then add water to just barely cover the vegetables.
  • Bring to a boil, then turn down to low & simmer uncovered until the veg is tender, about 30 minutes.
  • Cool soup slightly & put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg.
  • Season with salt & pepper to taste.
  • Return soup to pot, add cream if you are using it. I only use cream if I am serving this to company, for everyday lunchtime soup, I don't bother.

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Reviews

  1. This was a great soup base. I used red potatoes with skin on and skipped the carrots. I used a few seasonings, mixed in some low fat sour cream at the end instead of light cream and served crunchy fresh cooked bacon bits on the side.
     
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RECIPE SUBMITTED BY

We fled the big city of Vancouver to move to a very small Gulf island on the west coast of BC. We spent more than a decade restoring a Victorian cottage, which we traded for a small house & a large yard. I share my life with DH who is affectionately known as Pencil Boy (retired draftsman). We spend our days working on our house & garden, eating good food & drinking as good of wine as our retired budget can afford. Our motto is: A small house A large garden A few good friends Many good books
 
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