• Cooking Time:
  • Servings: 10-12
  • Preparation Time:


This recipe makes about 14 cups, serving 10 to 12.


  • 4 Cups leeks, green tops discarded, split lengthwise, washed well, and chopped coarse
  • 1/2 cup Medium White onion, chopped
  • 2 Tb Extra Virgin Olive oil
  • 4 1/2 cups russet potatoes, peeled, diced and reserved in
  • 1/2 cups water
  • 1/2 cups White Wine
  • 4 Cups of Chicken or Vegetable Stock
  • (This keeps them from browning)
  • 2 teaspoons Kosher salt
  • 2 cups WHOLE milk
  • 1 1/2 cups Half-and-Half
  • 1 1/2 cup Heavy Cream
  • white pepper to taste
  • thinly sliced fresh chives for garnish
  • Sour Cream or Creme Fraiche for garnish
  • optional - Caviar (Wasabi, Red or Black Lumpfish; I don't recommend Salmon)


  • In a stock pot sweat the leeks and the onion in the butter, covered, over low heat, stirring occasionally, until they are softened DO NOTE LET THEM BROWN.
  • Add the potatoes with the water, stock & wine and the salt and simmer the mixture, covered, for 30 to 40 minutes, or until the potatoes are soft.
  • Add the milk and the half-and-half and bring the mixture just to a boil, stirring.
  • In a food processor or with a stick blender (A Food processor works better) puree the mixture (You may have to work in batches) and strain through a very fine sieve into a large bowl. Stir the cream and the white pepper into the soup and chill. Serve with a dollop of Sour Cream and thinly sliced chives and for something really special add a small spoonful of Caviar.

Categories: Bisque/Cream  Main Dish  Potato  Soup  Vegetable 
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