Potato, Leek and Onion Soup

Potato, Leek and Onion Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 4-6,Yield: 6.0cups, approximately

    • About This Recipe

    “Another hearty Scottish soup”

    Ingredients

  • 4largeleeks
  • 2mediumpotatoes, peeled and sliced
  • 1mediumonion, chopped finely
  • 30fluid ounceslow-fat chicken broth
  • 10fluid ouncesmilk
  • 2ouncesbutter
  • 2tablespoonstable cream
  • 1 1/2 teaspoonsfresh snipped chives( or chopped parsley)
  • salt
  • black pepper

    • Directions

  • Trim off tops and roots of leeks, discard tough outer layer.
  • Split lengthways and chop finely, wash and drain.
  • In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
  • Stir to coat the veggies well in the butter.
  • Season with salt and pepper.
  • Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
  • Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
  • Then either liquidize or puree in a food processor or blender.
  • Return to pan and reheat gently, check seasoning as required.
  • Stir in chives (or parsley).
  • Add a swirl of cream just before serving.

    • Reviews

  • “This soup was lovely.It is easy to make and the consistency is perfect.The chives really add to the flavour.My main course landed up in the fridge as my husband and I filled up on the soup!”

  • “I made this tonight for dinner.It was very good.The flavors blend well together and after it is blended, it has a nice thick, creamy consistancy. It tastes very good as is and would also be good with cheese or sour cream. (kind of like a baked potato soup)Thanks for another great recipe,Mille®!”

  • “You can’t go wrong with this recipe’s list of ingredients but I found it a little thin for my liking so I pureed another large boiled potatoe by blending it into appx 1 cup of the soup before finally folding that mixture into the final rendition of the soup. Very nice.”

  • “Mmm this was good. So simple but such great flavor.”

  • “an excellent blend of flavour for such a simple recipe. I used a sweet potatoe instead of a regular potatoe. It was absolutely declicious and had a warm fall color to it. Will make it all winter long!”

  • “Yummy and so easy!This is the first soup I’ve ever made because my little girl liked the one we had at a restaurant.Thanks so much for sharing this Millie!”

  • “This was awesome! I followed ingredients exactly, but used red onion and did not add cream before serving. I did not blend or puree either, we liked it chunky and added some white pepper and fresh cracked black pepper before serving. I found by letting it sit on the stove for awhile, heat turned off, the flavors just multiplied, will make even better leftovers tomorrow, what little is left! Super simple, this is a new favorite soup in our house now! Thanks for this simple DELICIOUS recipe!”

  • “Tried and absolutely love this recipe.Have shared it with many friends who all agree.This is a 5 star inmy book!”

  • “Wonderful recipe and so easy! I took the liberty of adding four rachers of cooked, diced bacon, about a cup of sliced celery, three cloves of finely minced garlic and 1/2 tsp. thyme. Sort of took bits and pieces from several recipes I found, but yours was the basis for it. I thoroughly enjoyed it and I think RJ did, too, but he didn’t like “those little green things” floating on top. Served it with toasted Crustini Buns and it made a really hearty meal. Thank you so much for posting.”

  • “Excellent. Changed it just a bit. Diced the potatoes, added 1/2 cup fresh grated parmesan cheese, 6 cloves roasted garlic, and sour cream instead of regular cream.Only pureed 1/2 the mixture – we prefer some “chunks”. Okay, we change it alot, but thanks for the great start!!”

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