Leek and Potato Soup

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  • 1/4 cup extra-virgin olive oil or butter
  • 6 cups leeks, white and pale green parts, cleaned and finely chopped
  • 3 cloves garlic, minced
  • 2 pounds red potatoes, skin on, diced
  • 2 teaspoons dried dill
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 3/4 cup white wine
  • 4 cups chicken or vegetable stock
  • 3/4 cup heavy cream
  • 3 tablespoons flat-leaf parsley, finely chopped


Heat oil or butter in a large soup pot over medium-high heat.
Cook leeks and garlic until leeks are softened and not too browned, about 5 minutes.
Add potatoes, dill, salt and pepper and stir.
Add wine and bring to a boil.
Stir in broth and simmer, uncovered, for 15 minutes, or until potatoes are very tender.
At this point, if desired, puree soup using a hand blender, or puree in batches in a processor until smooth. Take care to not over process or potatoes will become gluey.
Stir in cream and parsley. Add additional dill, salt and pepper to taste.

Recipe from Central Market Shoreline - Culinary Resource Center
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