• Potato leek soup

    2 votes
    Potato leek soup
    Prep: 15 min Cook: 60 min Servings: 4
    by Chef Paul McGovern
    8 recipes
    This is a dish I make at the end of the gardening season and everyone loves it !! I use my scallions that I have left in the garden and allowed to grow quite large. I only use the white part as you would for leeks


    • 2 or 3 large potato (about 2 lbs.)
    • 2 large leeks (only the white parts )
    • 2 quarts good chicken stock
    • 1 pint heavy cream
    • s & p to taste


    1. Wash and peel the potato's and cut in to 6
    2. Cut the leeks (use only the white parts) cut in half and slice them in to 1/4 to 1/2 in. pieces place in a large pot of water and allow to rinse very well to remove all sand
    3. Add the potato leeks and the chicken stock to a large stock pot and bring to a boil reduce to a simmer and cook Coverd partially until potato's are very soft and fall apart
    4. Use a burr mixer and puree until very smooth
    5. Add the heavy cream and bring back to a simmer
    6. Season to taste with salt and white pepper
    7. Serve with roasted garlic bread toasted and garnish with chopped scallion
    8. Enjoy

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    • Mathew
      If you are a chef I suggest you quit

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