Ingredients Jump to Instructions ↓

  1. 2 Chicken stock - seeNote

  2. 3 tablespoons 45ml Unsalted butter

  3. 3 cups 438g / 15oz Washed, diced leeks - (abt 4 lg)

  4. 2 cups 125g / 4.4oz Peeled, chopped white onions - (abt 2 lg)

  5. 1 teaspoon 5ml Dried thyme

  6. 2 Bay leaves

  7. 2 Garlic cloves - peeled, chopped

  8. 1/2 teaspoon 2 1/2ml Salt - plus additional Salt to taste

  9. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper - plus additional Pepper to taste

  10. 4 Raw Idaho potatoes (abt 2 lbs) - peeled, diced French bread croutons - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Chicken Stock" recipe which is included in this collection. While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes. Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil. This recipe yields 6 to 8 servings.


Send feedback