Potato Leek Soup

Potato Leek Soup

By Greg Published: February 22, 2012

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 50 mins
  • Ready In: 1 hr 5 mins

If you are planning this meal ahead of time, feel free to call Spring Ledge Farm and reserve your own MacNamera cream. Try this recipe on a cold winters day and pick up almost all of these ingredients at SLF! *FUN FACT- Potato leek soup was originally named Vichyssoise in the early 20th century and was traditionally served cold.



  1. In a large pot, saute leeks in butter until lightly browned, do not burn.
  2. In a separate pan, boil potatoes until tender. Mash and add to leek mixture along with chicken broth and 1C water.
  3. Simmer 15 to 20 min. Add cream and Marsala. Bring to just below boiling point.
  4. Add salt & pepper to taste. Top with grated cheese when served.

WordPress Recipe Plugin by ReciPress

Comments are closed.