Does anyone know a good recipe for a leek soup?!


Question: I've always wanted to try it and I'm look for a good one to make.


Answers: I've always wanted to try it and I'm look for a good one to make.

The classic: Vichyssoise. I think the previous recipes are variants, but that's the name you're looking for if you want to look up more ideas online.

Potato Soup, Slow-Cooker

4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 ? oz) can Cream of Chicken Soup
1 (10 ? oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1? tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives

1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.

Serves: 8

--Costco cookbook

Cream of Leek & Potato Soup
Yield: 4 Servings

1 tb butter
2 leeks white and light green parts, cleaned and chopped
1 onion, peeled/chopped
1 lg clove garlic, peeled and chopped
2 lg potatoes, peeled and diced
2 qt chicken stock
1/2 c heavy cream
1/2 ts fresh ground black pepper
1 ts salt
4 slices brie cheese

Melt butter in a soup pot over medium heat. Add leeks, onion and
garlic. Saute until wilted.

Add potatoes, stirring well. Add stock, bring to a boil and simmer,
partially covered, for 30 minutes.

Strain off broth and set aside. Put solids in a food processor and
puree, leaving slight texture.

Return stock and puree to the pot, stirring well. Bring to a boil.
Add cream, then pepper. Gradually add salt, tasting as you go (less
salt may be needed if stock is salted).

Ladle soup into four oven-safe bowls. Place a slice of brie on
each. Bake in a preheated 400-degree oven until Brie is melted,
about 6 or 7 minutes. Serve immediately.

Alton Brown has a delicious Leek and Potato soup on www.foodnetwork.com....I've tried it and it was amazing.

3 quarts water
4 chicken bouillon cubes (or chicken stock)
3 cups leeks, chopped (include green tops)
3 cups potatoes, peeled and chopped
3 cups carrots, chopped
2 celery ribs
1/2 teaspoon savory
1/2 teaspoon marjoram
1/4 teaspoon rosemary
1 teaspoon parsley
salt and pepper


Bring chicken stock to boil.
Add leeks, potatoes, carrots and celery.
Simmer 30-45 minutes until veggies are soft.
Add seasonings and simmer another 30 minutes.
Puree in batches in blender.
Serve hot or cold.





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