About this recipe:This soup will warm the cockles of your heart. It's the perfect soup for the winter. Potatoes are simmered with leeks in a creamy white soup base. Enjoy with a crusty bread roll.
2.25kg white potatoes, peeled and quartered
1.5 litres chicken stock
2 leeks, white part only
4 tablespoons white wine
salt to taste
1/4 teaspoon freshly ground white pepper
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Method Prep:25min › Cook:35min › Ready in:1hr
Cook potatoes in chicken stock until soft. Set aside, do not drain.
Puree the potatoes and 1.25 litres of the liquid in a food processor in batches. Set aside.
Half the leeks lengthways and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine and cook for 3 minutes.
In a soup pot, combine remaining potato liquid from the potato cooking pot and sauteed leeks. Stir in pureed potatoes and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.