More Great Recipes: Bisque/Cream

Somptuous Cream of Leek Soup

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Member since 2010
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Serves 4-6 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

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 !! :)

Ingredients You'll Need

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.

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