• 6servings

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Nutrition Info . . .

VitaminsA, B2, B9, C, D
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Sliced leeks, white, tender green parts

  2. 3 tablespoons 45ml Butter -

  3. 4 cups 584g / 20oz Potatoes - peeled and chopped

  4. 8 cups 1896ml Water or chicken stock -

  5. Not orginal, but enriches it)

  6. 1 tablespoon 15ml Salt

  7. 6 tablespoons 90ml Heavy cream

  8. Chopped parsley or chives - for garnish

Instructions Jump to Ingredients ↑

  1. Although not original to the recipe, the soup is enriched by sauteeing the leeks in 3 tablespoons of butter as a first step.

  2. In a Dutch oven, simmer the potatoes, leeks, and salt in the water until all are very tender -- about 50 minutes. Puree the mixture, then correct seasoning.

  3. When ready to serve, stir in the cream, ladle into bowls or a tureen, and decorate with herbs.


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