Leek Soup Recipe


  • 6 medium potatoes, peeled and sliced
  • 6 wild leeks
  • 1 medium onion, thinly sliced
  • ¼ cup butter, cubed
  • 6 cups chicken broth
  • ½ cup minced fresh parsley
  • 1 egg yolk, beaten
  • + 5 more ingredients
    • 1-½ teaspoons salt
    • ¼ teaspoon pepper
    • Pinch ground nutmeg
    • 2 cups half-and-half cream
    • 4 bacon strips, cooked and crumbled

1. Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food pro...

View full recipe at SpringPad


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