Somptuous Cream of Leek Soup
  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 20
  • 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
  1. Slice leeks 1/4 inch using the whites and light green only
  2. Peel potatoes, dice and set aside
  3. Melt butter in pan and coat the leeks at medium heat
  4. Add salt and pepper
  5. Cover and stir leeks every 2 minutes for 8 minutes making sure to wipe off the condensation on the cover every time.
  6. You can lower the heat to make sure the leeks don't brown too fast
  7. Meanwhile heat the beef stock and water and bring to a boil
  8. Once leeks are cooked, add to stock and add diced potatoes
  9. Let simmer for 20 minutes or until potatoes are cooked
  10. Pass the soup in the blender and let cool down.
  11. Before serving, heat up soup with egg yolks and cream, stir for 2 minutes.
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 !! :)