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Potato Leek Soup Recipe

Looking for an easy Potato Leek Soup recipe? Learn how to make Potato Leek Soup using healthy ingredients.


Submitted by sailingchef

Makes 8 servings



This is so good! From Thomas Keller's Bouchon.

Recipe Ingredients for Potato Leek Soup

2 lbs (about 3 large) leeks
4 tbsp unsalted butter
1/2 cup shallots, sliced 1/4" thick
1/3 cup onions, sliced 1/4" thick
1/2 lb (about 1 large russet) potato, peeled
1 tbsp garlic, minced
1/4 cup leeks (green outer leaves - about 3 large leeks total)
8 oz (8 sprigs) fresh thyme
2 oz (2 sprigs) parsley
2 oz (2 leaves) bay leaves
1/2 tsp black peppercorns
6 cups low sodium chicken broth
3/4 cup heavy cream, warmed
1/2 cup chives, minced

Recipe Directions for Potato Leek Soup

  1. Make a sachet with the outer leeks leaves, thyme springs, parsley springs, bay leaves, and pepper corns.

  2. Cut away and discard the dark green leaves and roots from the leek (reserve the outer leaves for the sachet). Cut the leeks in half and rinse to remove any dirt. Slice into 1/4 inch slices. (You should have about 3 cups.)

  3. Melt the butter in a large saucepan over low heat. Add the leeks, shallots, and onions and season with salt and pepper. Saute until the vegetables are wilted but not brown.

  4. Cut the potato lengthwise into quarters, then cut crosswise into 1/4 inch slices. (You should have about 1 1/4 cups.)

  5. Add the garlic to the vegetables in the pan and cook for another minute, then add the sachet and potatoes and cook for 2 to 4 minutes longer.

  6. Add 5 1/2 cups chicken stock and adjust the seasonings. Bring to a simmer, the reduce heat and simmer for 30 minutes, or until potatoes are tender. Remove from heat and let cool for about 15 minutes. Remove the sachet.

  7. Puree the cooled soup in a blender until smooth.

  8. Return the soup to a saucepan and bring to a simmer. Add the cream and simmer for 5 minutes. Remove from heat.

  9. Add chives, reserving some for garnish.

  10. If you are serving cold, pour the soup into a container and place it in the ice bath to cool before refrigerating. It will keep well for up to 2 days.

  11. To serve, sprinkle the soup with chopped chives, drizzle very lightly with olive oil, and top each bowl with a grind of black pepper.

Categories

Potatoes, Vegetables, Soup, American

Nutrition Facts
Serving Size 404.4g
Amount Per Serving
Calories
309
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
31mg
10%
Sodium
146mg
6%
Potassium
701mg
20%
Total Carbohydrates
49.1g
16%
Dietary Fiber
15.5g
62%
Sugars
5.6g
Protein
7.9g
Vitamin A 93% Vitamin C 83%
Calcium 70% Iron 232%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • Very high in calcium
  • High in dietary fiber
  • Very high in iron
  • Very high in manganese
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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