Classic Potato Leek Soup

Elizabeth Kurtz Recipe By
5
(1)
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • No Allergens

This hearty soup can be made dairy or parve. To make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.

Ingredients (11)

Soup

Start Cooking

Make the Soup

  1. Melt the butter in a large saucepan. Add the leeks, onions and two teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. 

  2. Stir in the brandy and wine and boil until nearly evaporated, about five minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.

  3. With an immersion blender puree the soup (you can use a blender too) until very smooth. Add the sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into bowls. Garnish with the chives and pepper and serve.

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  • Devora

    Really tasty! and different!
    Posted by Lipschitz |December 2, 2018
    0
  • David  Ace

    Hello

    Can this recipe be made without the wine, to the same effect?
    Posted by DavidAceGabriel16 |March 8, 2018
    Replies:
    Chaia Frishman
    The wine really gives it a depth of flavor David. I wouldn't skip it.
    Posted by Chaiaadmin|March 9, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Devora

    Really tasty! and different!
    Posted by Lipschitz |December 2, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • David  Ace

    Hello

    Can this recipe be made without the wine, to the same effect?
    Posted by DavidAceGabriel16 |March 8, 2018
    Replies:
    Chaia Frishman
    The wine really gives it a depth of flavor David. I wouldn't skip it.
    Posted by Chaiaadmin|March 9, 2018
    0

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