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Creamy Leek and Potato Soup

4 c Sliced leeks, white part and
4 c Diced peeled potatoes
6 c Chicken stock or water
Salt, pepper
Crisp-Fried Leeks, optional

Crisp Fried Leeks:
Salt
Flour
Oil for deep-frying
1 c sour cream, whipping cream or crème fraiche
1 c thinly sliced leek rings (white part only)


SOUP: Bring leeks, potatoes and chicken stock to boil in large saucepan. Season to taste with salt. Cover partially and simmer 20 to 30 minutes, or until vegetables are tender. Season to taste with salt and pepper. Puree soup in blender or food processor. Whisk sour cream into soup. Return to pan to simmer until hot. Adjust seasonings to taste. Garnish top with Crisp-Fried Leeks. Makes 6 servings. CRISP-FRIED LEEKS: Sprinkle rings lightly with salt. Dredge in flour. Heat oil to 350 degrees in deep-fryer or deep skillet. Fry leek rings just until golden brown. Do not overcook, they will turn bitter. Drain on paper towels. Makes 6 to 8 servings.


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