Recipes Velvety Leek Soup 5.0 (6,284) Add your rating & review 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.Plus: More Soup Recipes and Tips By Pilar Huguet Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © David Loftus Yield: 8 Ingredients 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 Directions 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. 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. 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. Notes One Serving Calories 210 kcal, Total Fat 11 gm, Saturated Fat 5 gm Suggested Pairing A white blend from Penedés, Spain. Rate it Print