Ingredients

How to make it

  • In a large heavy saucepan cook the leeks and garlic in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, the wine, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 30 minutes, or until the potatoes are tender. In a blender, puree 3-4 cups of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper. Pour into bowls and garnish with the chives. Serve with hunks of crusty bread or in a bread bowl (see picture).
  • Feel free to experiment with other veggies too, like parsnips, turnips or carrots.

Reviews & Comments 15

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    " It was excellent "
    Kreso ate it and said...
    Thanks Darbar. I followed your recipe strictly and it came out delicious. I made the bread bowls too and it really gave nice touch to the servings. My family gave me five stars. So I give it to you too. It is easy to make, delicious and appropriate for vegetarians too. Making the bread bowls takes some time, but it pays off when you see cheerful faces at the table.
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  • darbar 4 years ago
    Hey thanks Mserge! That's a great idea to try sweet potatoes. I'll try that next time! Thanks!
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  • mserge 4 years ago
    This was really great! I used Grey Monk White Wine, it worked wonderfully with the soup, I did have to season it quite a lot however in the end it was so tasty. I would have used sweet potatoes for an even more delicate taste. All in all great recipe thanks!
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  • lilliancooks 5 years ago
    I saw this in the 'I Made It' group and I'm glad I did...it looks and sounds perfect! That bread looks delicious too! I love Panera bread!
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  • edithlee712 5 years ago
    Cool I will love it !!... But too bad I dont know how to make your coconut look alike bread??.. hehe
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    " It was excellent "
    annieamie ate it and said...
    What a lovely recipe! Thank you for sharing it!
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  • darbar 6 years ago
    That's odd Aubreeu, I never get a strong wine flavor when I make it. What kind of wine did you use? I guess you could always cut back on the amount of wine and replace it with either broth, water or cream.
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    " It was just okay "
    aubreeu ate it and said...
    I liked the idea of a Leek and Potato soup made without cream, but was disappointed with how strong the wine flavor was in this recipe. It was still a good soup, just not what I was expecting.
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  • monalisa665 6 years ago
    This soup does look real good, I'm running to the market just to try it.
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  • sprout 6 years ago
    OMG!!! Bread bowls!!! Thats fantastic ;) I've used them with dips, but never thought about soup! Fantastic!
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  • debra47 7 years ago
    Thanks for posting another delicious sounding recipe. Always love to make soup when the weather gets cooler but it is already cool enough here unfortunately.
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  • bulloney 7 years ago
    BEAUTIFUL PRESENTATION! I will try this soon.
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  • krumkake 7 years ago
    Wow, I love this soup, and I really love that it is made without the addition of cream - gotta watch those calories some place!! Nice picture - will be making this when Chicagoland cools off again...
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  • frankieanne 7 years ago
    I love potato leek soup! Thanks for posting one without cream.
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  • notyourmomma 7 years ago
    This soup looks wonderful, I love potato and leek. Leeks are good food.
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  • crystalwaters 7 years ago
    Wow, I'm not a huge soup fanatic but you might be able to change my mind with this one ... sounds really good!
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