Leek and Potato Soup

A classic, velvety soup with the flavors of potato and leek.

Course Soup

Cuisine French

Prep Time 10

Cook Time 1

Total Time 1 10

Servings or more

Calories 208kcal

Author Meghan

3 tablespoons butter
3 cups sliced or minced leeks white parts only, or onions, or a combination of both
3 tablespoons flour
2 quarts hot water or 4 to 6 cups water plus milk added at end of cooking
1 tablespoon salt
ground black pepper to taste
1 cup tender green part of the leeks sliced or minced
4 cups potatoes, peeled, and roughly chopped about 1 ½
⅓ to ½ cup heavy cream or sour cream
2 to 3 tablespoons butter optional
2 to 3 tablespoon minced fresh parsley and/or chives

Melt butter over moderate heat in a 3- to 4-quart heavy-bottomed saucepan. Stir in the leeks and/or onions, cover pan, and cook slowly for 5 minutes without browning.
3 tablespoons butter, 3 cups sliced or minced leeks
Blend in the flour, and stir over moderate heat for 2 minutes to cook the flour without browning. Remove from heat, let cool a moment, and gradually beat in a cup of hot water. Blend thoroughly with the flour and vegetables, then stir in the rest of the water. Note: If you want to use milk, add it at the end of the cooking - it will curdle if you add it now.) I used 6 cups water now and 2 cups milk at the end.
3 tablespoons flour
Stir in the salt and pepper, optional green of leeks, and the potatoes. Bring to a boil, and simmer partially covered for 40 minutes, or until vegetables are thoroughly tender.
1 tablespoon salt, ground black pepper , 1 cup tender green part of the leeks, 4 cups potatoes, peeled, and roughly chopped
For a peasant-type soup, mash the vegetables in the pan with a mixing fork or potato masher. For a smoother texture, put through medium blade of a food mill. I used an immersion blender and it worked perfectly.
"Final enrichments": To serve the soup, stir in the milk if using, and blend in as much of the cream/sour cream as you wish. Add salt and pepper to taste. Off heat, stir in the extra butter if desired. Decorate each serving with more cream/sour cream and a sprinkling of herbs.

Nutritional information is only an estimate and does not include the "final enrichments," as they are optional.

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