Hot or Cold Leek Soup
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1large leek (about 8 ounces)
- 2tablespoons olive oil
- 1onion (6 ounces), peeled and sliced
- 6cups chicken stock
- 1½pounds potatoes, peeled and cut into 2-inch pieces
- Salt to taste, depending on the saltiness of the stock
- ½teaspoon freshly ground black pepper
- Bread croutons, for garnish (optional)
- 2½cups cold milk
- 6tablespoons chopped chives
- ¼teaspoon Tabasco sauce
Additional for Cold Soup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
297 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 12 grams protein; 1230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the leek to remove the root and any damaged outer leaves, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into ¼-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve.
- Step 2
Heat the oil in a pot. When hot, add the leek and onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to a boil. Boil for about 30 to 40 minutes, until tender.
- Step 3
Strain off most of the juices and reserve them. Add the solids with a little of the juice to the bowl of a food processor and process briefly, just until pureed. (If too much juice is added to the processor bowl, the mixture will become too foamy.) Mix the puree with the reserved juices. You should have about 7 cups. The hot soup can be served immediately, with croutons if desired.
- Step 4
For cold leek soup, cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.
Private Notes
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Cooking Notes
B&B
Hot soup is delicious, made with homegrown leeks, onions and potatoes. Much lighter and more concentrated flavor than versions with milk or cream . Used chopped tarragon to garnish.
Diane
Love this soup, hot or cold. To make it easier, I don’t peel the potatoes. At the end, I use an immersion blender, rather than strain the potatoes.
B&B
Hot soup is delicious, made with homegrown leeks, onions and potatoes. Much lighter and more concentrated flavor than versions with milk or cream . Used chopped tarragon to garnish.
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