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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Leek offers a delicious, mild onion flavor which enhances and brings depth to this creamy soup. Whether you go with the California blend or just stick to the broccoli-cauliflower duo, I’m sure all of your guests and family will enjoy the delicate taste of this dish. Mine did!
oil, for sautéing
1 bunch leeks, large, checked and sliced thin
1 (24-oz./680-g.) package California blend frozen vegetables or frozen broccoli-cauliflower mix
1 extra large or 2 medium potatoes, cubed
1 and 1/2 teaspoons salt
2 teaspoons parve chicken soup mix
6 cups water
In a heavy-bottomed pot, sauté leek until softened and slightly browned. Remove one cup leek from pot; set aside.
Add all remaining ingredients and bring to a boil. Lower heat and simmer for 30 minutes, or until vegetables are soft.
Blend with an immersion blender; return sautéed leek to pot. Adjust seasoning to taste, and add a little more water to achieve desired consistency.
Photography: Hudi Greenberger Styling: Janine Kalesis
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which size pot do I need?
How many How many leeks is “a bunch”?
Usually about 3 large or 4 smallish/medium, but in a recipe like this you can experiment a bit according to your personal taste. Don’t sweat it!
Creamy leek soup What can I use instead of the soup mix?
I would substitute two of the cups of water with vegetable or chicken broth.
Actually, I would do it all with broth. BUt at least two cups.