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Sippable Potato-Leek Soup

Recipe Summary

Yield: Makes 6 cups

Ingredients

Ingredient Checklist

1 small bay leaf

2 sprigs fresh flat-leaf parsley

10 whole black peppercorns

2 tablespoons unsalted butter

1 tablespoon olive oil

3 leeks, white and light-green parts only, cut into 1/2-inch pieces

2 shallots, finely chopped

1 pound potatoes, peeled, cut into 1/2-inch dice

1 quart homemade or low-sodium canned chicken stock

1/2 cup milk

1/4 cup heavy cream

Coarse salt and freshly ground white pepper

Fresh chervil, for garnish

      Cook's Notes

This delicious potato leek soup can be made up to two days in advance.

Gallery

Sippable Potato-Leek Soup

Recipe Summary

Yield: Makes 6 cups

Sippable Potato-Leek Soup

Sippable Potato-Leek Soup

Sippable Potato-Leek Soup

Recipe Summary

Yield: Makes 6 cups

Recipe Summary

Yield: Makes 6 cups

Yield: Makes 6 cups

Makes 6 cups

Ingredients

Ingredients

  • 1 small bay leaf
  • 2 sprigs fresh flat-leaf parsley
  • 10 whole black peppercorns
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 leeks, white and light-green parts only, cut into 1/2-inch pieces
  • 2 shallots, finely chopped
  • 1 pound potatoes, peeled, cut into 1/2-inch dice
  • 1 quart homemade or low-sodium canned chicken stock
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • Coarse salt and freshly ground white pepper
  • Fresh chervil, for garnish

Directions

Make bouquet garni: Wrap bay leaf, parsley, and peppercorns in cheesecloth. Tie with twine, and set aside.

Heat butter and oil in saucepan. Add leeks and shallots; cook on medium-low heat until very soft, about 10 minutes, stirring occasionally. Do not brown. Add potatoes, stock, and bouquet garni. Bring to a boil; reduce to gentle simmer. Cook until potatoes are very tender, about 40 minutes. Discard bouquet garni.

Working in batches, pass soup through food mill with a medium disk into saucepan. Warm over medium-low heat. Slowly stir in milk and cream; season with salt and pepper. Once milk is added, do not boil. Spoon into small cups; serve hot or cold, garnished with chervil leaves.

      Cook's Notes

This delicious potato leek soup can be made up to two days in advance.

Cook’s Notes

This delicious potato leek soup can be made up to two days in advance.

Reviews (4)

Add Rating & Review

31 Ratings

5 star values:

                                  7

4 star values:

                                  8

3 star values:

                                  8

2 star values:

                                  5

1 star values:

                                  3

Reviews (4)

Add Rating & Review

31 Ratings

5 star values:

                                  7

4 star values:

                                  8

3 star values:

                                  8

2 star values:

                                  5

1 star values:

                                  3

Add Rating & Review

31 Ratings

5 star values:

                                  7

4 star values:

                                  8

3 star values:

                                  8

2 star values:

                                  5

1 star values:

                                  3

31 Ratings

5 star values:

                                  7

4 star values:

                                  8

3 star values:

                                  8

2 star values:

                                  5

1 star values:

                                  3

31 Ratings

5 star values:

                                  7

4 star values:

                                  8

3 star values:

                                  8

2 star values:

                                  5

1 star values:

                                  3
  • 5 star values:
  • 7
  • 4 star values:
  • 8
  • 3 star values:
  • 8
  • 2 star values:
  • 5
  • 1 star values:
  • 3

Martha Stewart Member

Rating: Unrated

04/01/2010

                I made this soup with some wonderful organic leeks from our local farmers' market - it was yummy !  I used fat-free half/half insyead of the heavy cream tho.
                I don't have a food mill so I used my immersion blender to lightly puree the soup.
                
                My husband loved this recipe - with a salad, it makes a great Lenten meal  :)  

Martha Stewart Member

Rating: Unrated

01/03/2009

                It was good. Even better the next day  

Martha Stewart Member

Rating: Unrated

09/15/2008

                made this a few times and it is always beautiful.thanks  

Martha Stewart Member

Rating: Unrated

04/01/2010

                I made this soup with some wonderful organic leeks from our local farmers' market - it was yummy !  I used fat-free half/half insyead of the heavy cream tho.
                I don't have a food mill so I used my immersion blender to lightly puree the soup.
                
                My husband loved this recipe - with a salad, it makes a great Lenten meal  :)  

Rating: Unrated

Rating: Unrated

01/03/2009

                It was good. Even better the next day  

Rating: Unrated

09/15/2008

                made this a few times and it is always beautiful.thanks  

All Reviews for Sippable Potato-Leek Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sippable Potato-Leek Soup

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest