Potato Leek Soup

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In the summer: serve cold with dollops of yogurt and lots of white peppers


  • enough stock, good chicken stock, home made preferred, can ok, bouillon at your risk
  • enough potatoes, cubed to ½" blocks
  • water to cover
  • enough leeks, trim roots and tough greens off, split and clean thoroughly, chop crosswise into ¼ strips
  • olive oil
  • white pepper and salt to taste


  1. Proportions: balance leeks and potatoes according to taste.
  2. Balance stock according to strength and consistency.
  3. Cover potatoes with water and cook til soft, drain, reserving water to make bread.
  4. In large stock pot, use sufficient oil and cook leeks gently til soft; add potatoes.
  5. Grind some white pepper, add stock to cover, bring to simmer.
  6. Blenderize.
  7. Ladle stock and potatoes into blender and blend til smooth.
  8. This will take several passes unless you have monster blender.
  9. Adjust seasoning or consistency using salt, pepper, reserved potato water.