• 40minutes
  • 334calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 leeks

  2. 3 tablespoons butter or 3 tablespoons margarine

  3. 3 cups diced potatoes

  4. 1 quart chicken broth or 1 quart vegetable broth

  5. 1 pinch cayenne

  6. 1 pinch nutmeg

  7. salt

  8. white pepper

  9. 2 tablespoons butter or 2 tablespoons margarine

  10. 2 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.

  2. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes 3 Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.

  3. Reduce heat and simmer until potatoes are tender.

  4. Season to taste with cayenne, nutmeg, salt, and white pepper.

  5. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.

  6. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.

  7. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.

  8. Blend flour mixture into soup and stir until soup comes to a boil.

  9. Serve right away.


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