Potato Leek Soup I

Cooking Recipes Catalogue

A rich potato soup with NO milk or cream. Garnish with fresh parsley.

INGREDIENTS (for 8 servings):


  • Cook potatoes in chicken stock until soft. Set aside, do not drain.
  • Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  • Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  • In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.