September 23rd, 2013

Leek and Potato Soup

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

8-10 servings

2 or 3 leeks thoroughly cleaned and chopped
1 medium onion chopped
4 Tablespoons Butter
2 pounds potatoes, peeled and diced
1 quart chicken stock
1 cup cream or ½ and ½
3-4 cups milk
2 teaspoons of salt (or to taste)
black pepper to taste

In a soup pot melt butter and sauté the onions and leeks on medium heat, at the same time begin cooking the potatoes by boiling in a second pot.  When onions and leeks become soft add stock, bring to boil and remove from heat. As soon as potatoes are finished cooking, drain and add them to the soup pot.  Add salt, milk and cream and blend with immersion blender (or carefully in small batches with a traditional blender), adding additional stock or water if necessary.  Add black pepper to taste.  Serve hot.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.



    From the Web:

    Share Options

    Recipe Index

    Farm Kitchen Favorites


    • No Green Fork Deliveries after Thanksgiving 2017!
    • Why Fall is the Best Time to Join a CSA!
    • Customer Review – Why I Love Green Fork!