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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in chicken stock until soft. Set aside, do not drain.

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  • 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.

Nutrition Facts

369.2 calories; 9.8 g protein; 53.7 g carbohydrates; 30.5 mg cholesterol; 676 mg sodium. Full Nutrition

Reviews (192)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2006
This recipe was a really great start! I only put 2lbs of potatoes added a carrot stalk of celery a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!! Read More
(113)

Most helpful critical review

Rating: 3 stars
12/28/2011
As-is the potato-to-broth ratio is way off and the leek flavor is barely noticeable. However I love the idea of a vegan leek soup so I will try again. Next time I will do as others suggested; reduce the potato increase the broth double the leeks. NOTE: I also skip the half-cup of butter for a tablespoon of EVOO and frozen leeks from Trader Joes. Read More
(5)
262 Ratings
  • 5 star values: 149
  • 4 star values: 80
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 1
Rating: 5 stars
11/09/2006
This recipe was a really great start! I only put 2lbs of potatoes added a carrot stalk of celery a parsnip and let it boil. When soft I mashed it all. Then I sauted the leeks in butter and added a little bit of flour. When that was soft I added it to the vegetables and broth. YUMMY!! Read More
(113)
Rating: 5 stars
09/27/2003
The soup was delightful! I did use a Hand mixer instead of the food processor. This cut the amount of prep time. I also cut the amount of butter used for sauteeing the leeks. Use stock instead with a little bit of butter to cut some of the fat in the recipe. Read More
(96)
Rating: 5 stars
01/04/2004
Recipe turned out great. I substituted Vegetable broth (I am a vegetarian)... Read More
(71)
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Rating: 5 stars
12/12/2007
To me this is what Potato Leek soup should taste like. I use the entire leek though and I cooked everything in one pot. When the potatoes were done I blended the whole thing in the blender. Awesome! Read More
(62)
Rating: 5 stars
10/28/2003
Wow!!!!!! Delicious soup. This was SSSSOOOOO easy to make and was just heavenly to eat with a crust bread salad and glass of white wine. I did have to use 1 extra can of broth to thin it out. I just used an hand mixer to leave some chunks. We topped it with shredded cheese and pigged out for two days!! This recipe makes a ton and keeps well. What more could you want? Two thumbs up!!! Read More
(45)
Rating: 5 stars
01/20/2005
Comfort food at it's best. I added an extra leek and needed to add extra broth to thin it out a bit. I also added garlic when cooking the leeks. I used a hand mixer to puree the potatoes right in the cooking pot. So easy!! Both my husband and I loved it!! Read More
(28)
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Rating: 4 stars
10/28/2003
It was very good however it was VERY thick! I will try to make it again using more broth less potatoes & more leeks. But still a very good base to start from! Read More
(26)
Rating: 4 stars
10/25/2005
This soup was really good! I substituted olive oil for about 1/2 the butter. It was still great! Read More
(21)
Rating: 5 stars
11/03/2003
What a lovely mellow creamy delicious soup! I cut the recipe in half and it was very easy to make. I used a hand mixer to puree the potatoes and added the cooked leeks to the original pot of potatoes. Other than that I followed the directions to the letter. It doesn't need anything added! Perfect cold weather soup. Read More
(18)
Rating: 3 stars
12/28/2011
As-is the potato-to-broth ratio is way off and the leek flavor is barely noticeable. However I love the idea of a vegan leek soup so I will try again. Next time I will do as others suggested; reduce the potato increase the broth double the leeks. NOTE: I also skip the half-cup of butter for a tablespoon of EVOO and frozen leeks from Trader Joes. Read More
(5)