Potato and Leek Soup Recipe

With only a few pounds of potatoes left in my 10 lb bag, here is the 3rd potato recipe on my list. As a recap, we were able to do homemade potato chips and crispy homemade French fries; this hearty recipe will be next on our list.

Most of the soup recipes that we already posted require meats such as pork, chicken, and beef. I think that it’s time for us to publish vegetable soup recipes for a change. Potato and Leek Soup is a quick and easy soup recipe that even non-cooks can make. A blender by your side will be handy since this recipe will require you to use one.

I love the taste of this soup. If you ask me to describe this in one word, I would probably choose the word “heavenly”. Why? Give it a try and you’ll know.

Potato and Leek Soup Recipe

Potato and Leek Soup Recipe

Ingredients

  • 1/8 cup butter
  • 4 pieces baking potatoes, diced
  • 1 medium sized onion, diced
  • 1 bunch onion leeks, (white portion) chopped in half inch length
  • 1 teaspoon green onion leeks, minced (for garnish)
  • 4 cups chicken stock
  • 1 cup whipping cream
  • 1/2 cup fresh milk
  • Salt and pepper to taste

Cooking Procedure

  1. Heat a cooking pot or saucepan and put-in the butter. Allow the butter to melt.
  2. Add the potatoes, onions, and white onion leeks. Let the vegetable cook under medium heat for at least 8 minutes (stir once in a while for the vegetables to be uniformly cooked).
  3. Add salt and pepper.
  4. Pour-in the chicken stock and let boil. Simmer for 5 to 7 minutes.
  5. Turn-off the heat and allow the mixture to cool. Put the mixture in a blender then hit the liquefy button to make the mixture smooth.
  6. Put the mixture back in the heated cooking pot then add the milk and whipping cream and stir. Cook while stirring for a couple of minutes more.
  7. Transfer to a soup bowl and garnish with minced leeks on top.
  8. Serve. Share and enjoy!

Number of servings (yield): 4

 

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Comments

  1. I agree diane. You gave me an idea; I’ll be making some garlic bread later :)

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