Shirley's Potato and Leek Soup


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This is a very rich and creamy soup. My family loves this potato leek soup and requests it very often.

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  • 3 Tbs. butter
  • 3 C. sliced leeks (white and palest green), trimmed and rinsed
  • 1 1/2 C. sliced onion (about 2 med. onions)
  • 2 Tbs. all purpose flour
  • 6 C. chicken broth, divided
  • 6 C. peeled, diced potatoes (cut into 1-inch chunks)
  • 1 1/2 tsp. salt
  • 1/4 tsp. freshly ground white pepper
  • half and half cream to taste
  • sour cream, chives, or croutons for garnish (optional)

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Melt butter in a heavy 3 or 4-qt. saucepan over moderate heat. Stir in leeks and onion pieces to coat with butter; cover pan and reduce heat. Cook slowly, stirring occasionally, 10-15 minutes, until leeks and onions are very soft but not colored. Uncover, sprinkle on flour, stir to distribute well and cook 2 minutes over moderate heat. Remove from heat and let cool for a moment. Then, stirring continually, gradually pour in 1 1/2 cups broth and bring to a slow boil. When liquid is smooth and starts to thicken, stir in the rest of the broth, then add potatoes and salt and pepper. Quickly heat soup to a gentle boil, cover pan and reduce heat. Simmer about 20 minutes, until potatoes are tender. Check the seasonings and adjust if necessary. With an emulsion blender, whip soup and add approximately 1/2 cup of half and half until soup is the correct consistency.

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