Cream of Potato & Leek Soup

Soups & Stews | January 26, 2016 | By

Creamy, rich, full of flavor! Leeks, potatoes, gruyere cheese, white wine, what a lovely soup! Add an extra touch and garnish with shrimp and sprinkle of green onions! Make sure to serve with warm crusty bread! You’ll positively want to add this to your soup recipes!

Serves 2 for dinner or 4 for a starter

• 2 medium sized leeks
• 1 Tbs of butter
• 2 tsp of olive oil
• 2 Tbs of dry white wine
• 1/4 cup of water
• 2 medium sized potatoes
• 1/2 cup of gruyere cheese, shredded or cut into small pieces
• 1 1/4 cups of whole milk
• 1 1/4 cups of chicken broth
• 1/2 tsp of kosher salt
• 1/2 tsp of black or white pepper
• dash of ground nutmeg

• 6 cooked shrimp (optional)
• chopped green onions, chives or parsley


First, clean your leeks, cut off the root end and most of the dark green top. Cut in half lengthwise.Cut the halves in half and slice into small pieces. Soak them in a bowl of water for a few minutes. Drain, rinse and drain again.In a medium saucepan, heat the oil and the butter, add the leeks and cook on low heat for 10 minutes. Add the wine and  1/4 cup of water and simmer for 10 more minutes.
Cook your potatoes in salted water in their skins til tender, let cool enough to handle, peel and slice.In a food processor, puree the leeks with their liquid, the potatoes and the gruyere. Transfer the puree to a saucepan and add in the chicken stock and the milk. Cook gently for 10 minutes. Season with salt and pepper and a dash of nutmeg, stir well. Ladle into bowls and garnish with the shrimp if using and sprinkle on the chopped green onions.



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