Velvety Leek Soup

An easy way to remove the grit from leeks is to chop or slice them, and then soak them in a large bowl of cold water. Lift out the leeks, leaving the grit behind.

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  • Servings: 8

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  • 4 teaspoons unsalted butter
  • 4 teaspoons extra-virgin olive oil
  • 11 medium leeks (white and light green parts only), 9 chopped and 2 thinly sliced crosswise for garnish
  • 4 medium white onions, chopped
  • 1 quart water
  • 3 medium red potatoes, peeled and chopped
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • Salt and freshly ground white pepper
  • 1 tablespoon minced chives
  • 8 small parsley sprigs

How to make this recipe

  1. In a large heavy saucepan, melt the butter in 2 teaspoons of the olive oil. Add the chopped leeks and onions and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the water and bring to a simmer. Cover and cook for 10 minutes. Add the potatoes, cover and cook until tender, about 15 minutes. Working in batches, puree the soup in a blender.

  2. Return the soup to the saucepan. Stir in the milk and cream and cook, stirring occasionally, until bubbles appear around the edge, about 6 minutes. Season with salt and white pepper.

  3. In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced leeks and cook over moderate heat, stirring, until tender, about 4 minutes. Ladle the soup into bowls, garnish with the leeks, chives and parsley and serve.


One Serving Calories 210 kcal, Total Fat 11 gm, Saturated Fat 5 gm

Suggested Pairing

A white blend from Penedés, Spain.

Contributed By Photo © David Loftus Published January 1999

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