Potato and Leek Soup Recipe

Name: Potato and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 large leek, white and light green parts only, thinly sliced; 1 medium onion, chopped; 1 small fennel bulbhalved, cored and chopped; 1 medium celery rib, thinly sliced; 1 medium shallot, finely chopped; 1 thyme sprig; 1 large garlic clove, minced; Salt; 8 cups chicken stock or low-sodium broth; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 3 tablespoons finely chopped parsley; 2 tablespoons finely chopped tarragon; 1 cup heavy cream; White pepper

Servings: persons

3 tablespoons unsalted butter
1 large leek, white and light green parts only, thinly sliced
1 medium onion, chopped
1 small fennel bulbhalved, cored and chopped
1 medium celery rib, thinly sliced
1 medium shallot, finely chopped
1 thyme sprig
1 large garlic clove, minced
Salt
8 cups chicken stock or low-sodium broth
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
1 cup heavy cream
White pepper

1
In a large saucepan, melt the butter.
2
Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes.
3
Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon.
4
Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
5
Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes.
6
Stir in the remaining 1 tablespoon each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig.
7
Ladle the soup into bowls and serve.

1281

kcal

Calories

Fat

Carbs

157

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 15 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 large leek, white and light green parts only, thinly sliced, 1 medium onion, chopped, 1 small fennel bulbhalved, cored and chopped, and more.

Yes, Potato and Leek 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.

Potato and Leek Soup

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