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Potato Leek Soup



One of my Favorite Soups to make… What a tasty soup…

yellow potatoes 5 peeled and cubed

bunch of leeks 4

onion 1/2 cut and in food processor

carrots 2 cut and in food processor

celery 2 stalks in the food processor

butter 2 tablespoons

olive oil 3 tablespoons

water 9 cups

light cream 1 pint

chicken bouillon cubes 8

brandy 2 oz.

flour 3/4 cup

salt and pepper for taste

parsley 1 tablespoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

Cut the light green part of the Leeks off. Cut the ends off and cut down the middle. Slice in half moons and add to a bowl of cold water to clean. Leeks have lots of dirt inside of them. Do not discard green section of Leek. In a food processor add carrots, celery, and onion. Process course. Add to large soup pot on the stove on medium heat. Add olive oil and butter and start to sauté. Add your cut potatoes. Keep stirring because the starch of the potatoes likes to stick. Add seasoning. Drain your clean leeks and add them also. Continue to stir. Add Brandy. Next add flour and mix till all the lumps are gone and it forms a paste. (roux) Before it burns add the light cream and mix the flour out. Example below.



Now add water and bouillon cubes.


Let simmer for 45 minutes on low, covered. Take the rest of your leeks and chop them in half. Take the top half and discard them. Chop the next half up and add to the food processor. This will give a nice green look to the soup. Take a look below.


When Soup comes to a good consistency it is finished. Enjoy! Jason.

Published inRecipesSoups