Ingredients

How to make it

  • Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Puree entire potful with an immersion blender, or in a food processor (in batches, if necessary) and return to stockpot. Season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.

Reviews & Comments 8

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  • Peachiko 2 years ago
    This is on my "To-Make" list :D
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  • branndiann 4 years ago
    I can't wait to eat this! never made leek soup before, hopefully it's a good turn-out.
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    " It was excellent "
    blkfirecrystal ate it and said...
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    " It was excellent "
    blkfirecrystal ate it and said...
    I'm making it right now and it smells absolutely wonderful! Here's to a great dinner!
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  • lakedawn 6 years ago
    I used Mountain King "butter reds" and it is some of the best soup I've ever made. I did enrich it with half and half. So creamy.
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  • krumkake 7 years ago
    Sounds wonderful - I love leek soup. Thanks for the post!
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  • pudgy47 7 years ago
    Taters and leeks can't get much better>>>>>>> thanks.
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  • grizzlybear 7 years ago
    oh Yeah I love red potatoes.........this is gonna be a must try.......Looks easy too.......Thanks
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