Real Potato and Leek Soup
This soup can be made even better with the addition of crumbled bacon.
Ingredients
Serves: 8
- 18 small red new potatoes
- 6 cups (1.5 litres) chicken stock
- 3 leeks, chopped
- 3 tablespoons butter
- 2 cups (500 ml) milk
- salt and pepper to taste
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, gently fry leeks in butter until translucent.
- When potatoes are done, skin them while they are still hot and cut them into bite-size pieces. Place potatoes into a stock pot with chicken stock and leeks and season to taste with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
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Reviews and Ratings
Global Ratings:
(142)
Reviews in English (109)
So easy to make. Delicious comfort food. - 09 Jul 2015
Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However, if you want to add extra spices, I found that mustard powder, garlic, and/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference, and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week. - 01 Nov 2005 (Review from Allrecipes USA and Canada)
This recipe was quite easy to make. I substituted Yukon Gold Potatoes for colour and a dash of cumin to kick in some flavour. Although its been rated as boring, I think you're best to season it to your own taste. Get creative, not critical! - 10 Jan 2005 (Review from Allrecipes USA and Canada)