iPatch Chest o' Cookery

Recipe namePotato Leek Soup
No image available
Main ingredientLeek
Number of servings6
Cooking typeWestern
Time required40 min
Difficulty *
Suggested wines
Ingredients2 Tbsp butter
3 Large Leeks
2 Cups Water
2 Cups Chicken broth
2 lbs Potato, diced pretty small

Marjoram (dash)
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
Tabasco or other chili sauce
Salt + Pepper

Fresh parsley (chopped)
A couple of slices of bacon
DirectionsDice up leeks, making sure to peel off the leaves and clean out the dirt. Slice them up pretty small and cook them in the butter with salt and pepper. Cook covered on low heat for 10 minutes, checking often. Do not brown them, as that will give them a burnt taste.

Add the water, broth, and finely diced potatoes. Bring to a simmer and then cook on low for 20 minutes.

Talk about half the soup mixture and blend it too make it smooth. You get a real nice texture to the soup this way.

Add marjoram and thyme, and a few dashes of the chili sauce to taste.

Cook the bacon until it is a bit crispy/delicious. Cut it up into small pieces. Use the bacon and the parsley to top the servings of soup.
NotesWith leeks, eating the green part is totally ok, it will just make the colour of your soup less 'pure' looking, and more 'previously chewed'. So if you want a really pretty looking soup, only use the white parts of the leek.
You could also chop up the green bit into rings like green onion, cook them lightly with the bacon and use them on top too.

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