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Potato-Leek Soup

Wednesday, 13 October, 2010 - 3:30 pm



5-6 leeks
½ cup margarine
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon


Cut the roots from leeks and discard tough outer leaves. Cut each leek in half lengthwise. Rinse thoroughly with cold running water to remove grit. Slice leeks crosswise into ¼-inch pieces starting with the white end and using enough of the green part to make 5cups.Melt margarine in a large soup pot over medium heat. Add leeks, celery, and onion; sauté until tender and lightly browned. Add stock and potatoes. Bring mixture to a boil, reduce heat to low, and simmer, covered, for 30-40 minutes or until potatoes are tender. Season to taste with salt and pepper. Transfer the soup in batches to the container of a blender or food processor, process until smooth. Return soup to pot and reheat.

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