Potato Leek Soup Recipe

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Idaho potatoes, peeled and diced; Salt and freshly ground pepper; 4 tablespoons unsalted butter; 1 large Spanish onion, peeled and diced; 3 medium leeks, cleaned and diced; 1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets); 4 cups chicken stock; 1 cup heavy cream; 1 1/2 bunches watercress, cleaned, stems removed and chopped; 1 1/2 pounds bay scallops; 1 bunch chives for garnish

Servings: persons

4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper
4 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
3 medium leeks, cleaned and diced
1 bouquet garni (bay leaves, parsley and thyme in cheesecloth; also available in specialty food markets)
4 cups chicken stock
1 cup heavy cream
1 1/2 bunches watercress, cleaned, stems removed and chopped
1 1/2 pounds bay scallops
1 bunch chives for garnish

1
In a medium saucepan, cover 1/2 of the diced potatoes with cold water, and season with salt.
2
Bring to a boil, and blanch until potatoes are tender, about 5 to 7 minutes.
3
Remove from heat, drain and reserve.
4
In a large pot over medium heat, melt the butter.
5
Add onions and leeks, and stir.
6
Cover pot and saute, stirring occasionally, about 5 minutes.
7
Uncover, and add remaining potatoes, bouquet garni, salt, pepper, chicken stock and cream.
8
Stir.
9
Bring the soup to a simmer over medium heat, uncovered.
10
Simmer until potatoes are soft, about 15 minutes.
11
Remove potatoes from heat; drain and reserve.
12
Using a food processor or blender, puree the soup in batches.
13
Season to taste.
14
Return soup to pot; add blanched potatoes and simmer over medium heat.
15
When liquid simmers, add watercress and scallops.
16
Cook 30 seconds, stirring once.
17
Ladle soup into warm bowls; sprinkle with chives.

789

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 Idaho potatoes, peeled and diced, Salt and freshly ground pepper, 4 tablespoons unsalted butter, 1 large Spanish onion, peeled and diced, and more.

Yes, Potato 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 Leek Soup

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