Leek Soup


  • 2Tb butter
  • 2 bunches leeks, most of gree trimmed off, sliced & washed & checked (or you can use either 1 spanish onion diced or a combo of 2 med onion diced & 2 shallots diced)
  • dash of salt
  • 6-8yukon gold potatoes, cut up (you don’t have to peel it)
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tb chicken soup mix
  • 6-8 c water
  • 1 pint heavy cream or half n half
  • dried dill


  • Melt butter in a large dutch oven (pot) over medium heat
  • Add leeks (or whatever you are using) & the dash of salt
  • Sautee till soft
  • Add potatoes & any extra butter (or you can use olive oil) if you need
  • Add salt & stir
  • Cook for about 15 min
  • Add pepper & soup mix & stir
  • Add water and stir
  • Cover & cook for 15-20 min till sof
  • Let rest for about 10 min
  • Blend it all with an emersion blender till its all smooth
  • Add cream. before serving sprinkle some dill over it.

The beauty of this soup is that it can be served room temperature during the daytime as vichysouss.

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Category: 2 Soups, Cookbook
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