Potato Leek Soup I


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

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hrs
8 servings


  • 5 pounds white potatoes, peeled and quartered

  • 6 cups chicken broth

  • 2 leeks, bulb only

  • ½ cup butter

  • ¼ cup white wine

  • salt to taste

  • ¼ teaspoon freshly ground white pepper


  1. Cook potatoes in chicken stock until soft. Set aside, do not drain.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

369 Calories
13g Fat
54g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 369
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 31mg 10%
Sodium 676mg 29%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 24%
Total Sugars 4g
Protein 10g
Vitamin C 59mg 293%
Calcium 59mg 5%
Iron 3mg 17%
Potassium 1398mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.