Smooth, creamy, buttery, and flavorful, this terrific potato-leek soup is perfect when the weather turns chilly. Potato-leek soup, or potage parmentier (potato and leek), is a classic French soup. Served with fresh bread this delicious potato-leek soup is a great lunchtime meal, or excellent for a dinnertime appetizer.

Potato–Leek Soup Recipe

My mother-in-law was French… as in she was a French citizen before she moved to the United States and became a US Citizen. The French are wonderful cooks, and my MIL was no exception to that rule. Hubby definitely inherited that gene from her!

Potato-leek soup is a traditional French soup made with fresh leeks. It is an inexpensive soup, full of rich flavors, creamy, and og so good. If you have never tried potato-leek soup, or if potato-leek soup is one of your favorites, try this version; you will be glad you did.

Tips for Making Potato–Leek Soup Recipe

• Instead of buying chicken stock, make your own sodium-free chicken stock. You can also buy sodium-free chicken bouillon and make your chicken stock according to those directions. It isn’t quite the same, but it will do in a pinch and helps if you prefer vegetarian. I do suggest you make your own though – it is pretty easy. Or, if you prefer, make your own no sodium vegetable stock and use that instead.

• You may want to read about Hubby’s Waring Immersion Blender. This is one of his favorite kitchen tools and very handy to have when making soups.

• This potato-leek soup recipe freezes beautifully. Just make certain you use freezer grade containers. Hubby buys them in giant packs, and we keep the extras down the basement. Our freezer sometimes looks like a frozen soup factory exploded in it. We freeze soup, stews, leftovers, garden vegetables, etc for later use all year long!

Potato–Leek Soup Recipe Ingredients:

• 4 TBSP Butter
• 2 medium Leeks, chopped
• 2 lbs Potatoes, peeled and diced
• 3 cups Milk
• 5 cups Chicken Stock (low or no sodium)
• ¼ cup Dried Chives
• ½ tsp Celery Salt
• 1 TBSP Mrs. Dash Salt Free Seasoning
• 1 tsp Onion Powder
• 4 TBSP Cornstarch
• 4 TBSP Cold Water
• 1 cup Heavy Cream
• Fresh Ground Pepper, to taste

Potato–Leek Soup Mise en Place:

• Cutting Board
• Knife
• Measuring Cup
• Measuring Spoons
• Spoon
• Soup Pot (with lid)
• Immersion Blender (stick blender)

Potato–Leek Soup Recipe Directions:

1. In an 8-quart stockpot melt butter, add leeks and cook until soft but not brown.

2. Add potatoes, milk, chicken stock, herbs, and spices.
3. Cover and simmer gently for one hour, or until potatoes are thoroughly cooked.

4. In a separate bowl, mix together cornstarch and cold water until smooth.
5. Add cornstarch mixture to the soup, stirring until smooth to avoid any lumps.

6. Cook for 10 more minutes, and then puree the soup with a stick blender.

7. Add the cream to the pureed soup, heat but do not boil.

8. Season with pepper to suit your taste.

Yield: 6 quarts

Potato-Leek Soup Recipe

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Potato–Leek Soup Recipe. Smooth, creamy, buttery, and flavorful, this terrific potato-leek soup is perfect when the weather turns chilly. Potato-leek soup, or potage parmentier (potato and leek), is a classic French soup. Served with fresh bread this delicious potato-leek soup is a great lunchtime meal, or excellent for a dinnertime appetizer.

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Ingredients

• 4 TBSP Butter
• 2 medium Leeks, chopped
• 2 lbs Potatoes, peeled and diced
• 3 cups Milk
• 5 cups Chicken Stock (low or no sodium)
• ¼ cup Dried Chives
• ½ tsp Celery Salt
• 1 TBSP Mrs. Dash Salt-Free Seasoning
• 1 tsp Onion Powder
• 4 TBSP Cornstarch
• 4 TBSP Cold Water
• 1 cup Heavy Cream
• Fresh Ground Pepper, to taste

Instructions

1. In an 8-quart stockpot melt butter, add leeks and cook until soft but not brown.
2. Add potatoes, milk, chicken stock, herbs, and spices.
3. Cover and simmer gently for one hour, or until potatoes are thoroughly cooked.
4. In a separate bowl, mix together cornstarch and cold water until smooth.
5. Add cornstarch mixture to the soup, stirring until smooth to avoid any lumps.
6. Cook for 10 more minutes, and then puree the soup with a stick blender.
7. Add the cream to the pureed soup, heat but do not boil.
8. Season with pepper to suit your taste.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 129 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 136mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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