Leek and Potato Soup

Leek and Potato Soup

Print Friendly

This soup is hearty and delicious.

Leek and Potato Soup

By Gloria Kobrin Published: January 8, 2014

  • Yield:

  • 8 Servings
  • Cook time:

  • 1 hr 30 mins

Ingredients

  • 6 Large Leeks
  • 4 Large Russet or Yukon Gold Potatoes
  • 4 Tablespoons Vegetable Oil
  • 10 Cups Fresh/boxed vegetable broth
  • 4 Tablespoons Freshly Chopped Chives

Equipment

  • Soup Pot With Cover
  • Electric Food Processor

Directions

  1. Cut leeks in half lengthwise. Separate the leaves and wash thoroughly. Slice the pale green and white parts thinly.
  2. Heat oil in soup pot over medium heat. Add leeks. Stir well. Cover the pot. Cook leeks until they are tender stirring occasionally. This will take about 20 minutes.
  3. Peel and dice potatoes while leeks are cooking. Add to cooked leeks and continue to cook about 15 minutes longer. Stir mixture regularly to be sure the vegetables don’t burn.
  4. Add nine cups of broth to pot. Bring to a boil. Reduce heat and simmer another 30-45 minutes. Cool slightly.
  5. Purée soup, two cups at a time, in processor. Return purée to soup pot. Add more broth if soup is too thick. Season to taste with salt and pepper. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *

*