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Nutrition Facts
Serving Size 1 (753g) Recipe makes 6 servings
Calories 569
Calories from Fat 170		(29%)
Amount Per Serving		%DV
	Total Fat 19.0g	29%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 429mg		17%
Potassium 2005mg		57%
Total Carbohydrate 87.1g		29%
	Dietary Fiber 9.9g	39%
	Sugars 11.2g
Protein 15.4g		30%
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Potato and Leek Soup

Recipe #393422 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mrs mack
Oct 6, 2009

Growing up in Scotland this soup was a favorite of mine. Over the years I have adapted it to suit my tastes. This is the full fat creamy version I use for Xmas and Thanksgiving a true treat for the holidays! But it is very easy to adapt it by using milk or half& half instead of creme fraiche, which I do at other times of the year.This freezes well, I reheat and add creme fraiche just before serving. There are creme fraiche recipes on this site the one identical to mine is Judi Caston's #34037. The servings are for holiday meals, if only for a dinner it serves about 4-6

SERVES 6 -8 (change servings and units)

Ingredients

4 leeks, white part only
2 large onions
3 tablespoons butter
6 large potatoes
1 1/2 quarts chicken stock
2/3 cup creme fraiche
salt and pepper

Directions

1
Clean leeks and chop finely. Peel and dice onions. Melt butter in a pot, add leeks and onions and saute gently for about 10 minutes.
2
Peel and cube potatoes the smaller the cubes the quicker it cooks, add to pot and cook 4 to 5 minutes.
3
Add chicken stock and bring to a boil, lower heat and simmer for about 30 to 45 mins, depending on size of potatoes.
4
Remove from heat puree in blender, or with immersion blender until smooth.
5
add creme fraiche and whisk into soup until well blended. Add salt and pepper to taste.
6
Serve immediately.
7
Optional if you like your soup more chunky only blend half the soup.