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Leek and Potato Soup

1 1/2 lb Red potatoes -- peeled and cut into 1 inch cubes
1 1/2 lb Leeks (white part only) -- well rinsed and chopped
1 lg Celery rib -- sliced
7 c Chicken stock or reduced sodium canned broth
1 c Sour cream, nonfat plain yogurt, or milk
1/2 ts Salt
1/4 ts Pepper

In a large saucepan, combine potatoes, leek, celery, and chicken stock. Bring to boil. Reduce heat to medium-low, cover, and cook 30 minutes.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in sour cream, salt and pepper.

To serve hot, warm over medium-low heat, stirring, but do not let boil or sour cream may curdle. To serve cold, cover and refrigerate for at least 3 hours.

Note the third version is really quite flexible. You can substitute milk/water/broth/cream for the liquid and even try combinations of them.

Also, waxy potatoes such as reds or the yellows (Finnish, Yukon etc) are preferred if you are not going to puree the soup.

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