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Potato leek soup Recipe
by Chef Paul McGovern

Potato leek soup

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

Rating: 3/5
Avg. 3/5 2 votes
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 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

Directions

  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