Cream of Leek and Potato Soup Recipe

Name: Cream of Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 medium leeks, white and light green parts only, thinly sliced crosswise; 2 medium onions, halved and thinly sliced; Kosher salt; 1/4 cup dry vermouth; 1/4 cup dry white wine; 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes; 8 cups water; 1/2 cup creme fraiche or sour cream; 1 tablespoon finely chopped chives; Freshly ground pepper

Servings: persons

4 tablespoons unsalted butter
3 medium leeks, white and light green parts only, thinly sliced crosswise
2 medium onions, halved and thinly sliced
Kosher salt
1/4 cup dry vermouth
1/4 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
8 cups water
1/2 cup creme fraiche or sour cream
1 tablespoon finely chopped chives
Freshly ground pepper

1
Melt the butter in a large saucepan.
2
Add the leeks, onions and 2 teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
3
Stir in the vermouth and white wine and boil until nearly evaporated, about 5 minutes.
4
Add the potatoes and water and bring to a boil.
5
Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
6
Working in batches, puree the soup in a blender until very smooth.
7
Return the soup to the pan.
8
Add the creme fraiche and bring to just a simmer over moderate heat, stirring occasionally.
9
Season with salt.
10
Ladle the soup into heatproof glasses or bowls.
11
Garnish with the chives and pepper and serve.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 medium leeks, white and light green parts only, thinly sliced crosswise, 2 medium onions, halved and thinly sliced, Kosher salt, and more.

Yes, Cream of Leek and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Leek and Potato Soup

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