• Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 20


This recipe has been in my family forever! I traditionally make it in the fall when leeks are in season and freeze it for the cold winter days we get up here in Montreal... It's easy and comforting !! :)


  • 4 leeks
  • 2 medium size red potatoes (1 to 2 cups)
  • 1 1/2 cup of beef stock
  • 1 1/2 cup of water
  • 3 egg yolks (optional)
  • 1 cup of cream 35%
  • 1tsp. butter
  • fleur de sel or any other salt
  • ground pepper


  • Slice leeks 1/4 inch using the whites and light green only
  • Peel potatoes, dice and set aside
  • Melt butter in pan and coat the leeks at medium heat
  • Add salt and pepper
  • Cover and stir leeks every 2 minutes for 8 minutes making sure to wipe off the condensation on the cover every time.
  • You can lower the heat to make sure the leeks don't brown too fast
  • Meanwhile heat the beef stock and water and bring to a boil
  • Once leeks are cooked, add to stock and add diced potatoes
  • Let simmer for 20 minutes or until potatoes are cooked
  • Pass the soup in the blender and let cool down.
  • Before serving, heat up soup with egg yolks and cream, stir for 2 minutes.

Categories: Bisque/Cream 
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