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Fresh Herb, Potato and Leek Soup


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  • 3 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 5 cups canned low-salt chicken broth
  • 3 cups water
  • 3 large leeks (white and pale green parts only), chopped
  • 1/2 cup whipping cream
  • 1/4 cup minced fresh chives or green onion tops
  • 2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
  • 1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
  • Hot pepper sauce (such as Tabasco)
  • Chopped fresh chives or green onion tops


Servings 12


Step 1

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
Ladle soup into bowls. Garnish with chopped chives and serve.


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