Cream of Leek and Potato Soup


prep 0:10       total 0:25


4 servings



4 lg. leeks, roughly chopped
6 lg. potatoes, cubed *
2 tbsp. butter
1/8 qt. double cream (heavy cream)
Seasoning, to taste
Crusty bread (preferably homemade)
1 qt. homemade chicken stock


Add leeks and butter to a large pan. Season heavily and cook on medium-high heat for 3-4 minutes. When leeks have softened, add the potatoes and chicken stock; bring to a simmer. When potatoes have softened, place soup in a blender and blend well. Return to pan, add cream and serve.

Author's Comments

A recipe I'm addicted to in winter.

* preferably a floury potato like king edward.

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