How to make it

  • Boil the potatoes till they are soft enough to mash with a fork
  • Heat the butter in a large frypan
  • Add the onions and the leeks. Take care when slicing the leeks to make sure all the sand has been washed out of them
  • Sautee the leeks and onions till they are soft
  • Pour in the stock. Bring to the boil. Then reduce heat and simmer, covered, about 15 minutes.
  • add the parsley and potatoes in and simmer another 5 minutes
  • Remove from heat and pour into a blender. Pulse the soup till it's all liquefied.
  • Return to the frypan and season with salt and pepper
  • Heat the sour cream in a double boiler till it's a bit runny
  • Garnish with the sour cream and chives, and serve.

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Another elegant and delicious sounding recipe! Bookmarked and will try soon!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Iam also eager to try this one. Looks wonderful!
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    " It was excellent "
    lacrenshaw ate it and said...
    Et tu, xerxes? This is a little different than mine and I feel an almost urgent need to try this one sooner rather than later! My thanks and my five, my friend.
    Was this review helpful? Yes Flag

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