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Potato and Leek Soup


4 medium leeks, white part only, cleaned very well, cut into 1-inch pieces
1 small onion, peeled and quartered
2 tablespoons unsalted butter
4 large Yukon gold potatoes, peeled and reserved in bowl of cold water
1 teaspoon kosher salt
1/4 cup white wine
5 cups chicken stock
1 cup whole milk


Insert metal chopping blade into Cuisinart® food processor. Add leeks and onion to work bowl and pulse to finely chop.
Add butter to a 6-quart stock pot and place over medium-low heat. Add leeks and onions and sauté, stirring often, until soft but not brown, about 15 minutes.
Replace metal chopping blade with 4-mm slicing disc; slice potatoes and stir into stock pot with salt. Add white wine and turn heat up to medium-high. Once wine has evaporated add the chicken stock. When soup begins to boil reduce heat to medium low to maintain a gentle simmer until vegetables are very tender, about 25-30 minutes.
Strain liquid into clean pot and place vegetables in work bowl with metal blade. Process until vegetables are completely pureed, stopping once to scrape bowl.
Whisk puree into reserved liquid over medium heat. Stir in milk and bring to a simmer. Taste and adjust seasoning accordingly.

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Makes 6 cups

Nutritional Information
Per Serving

Calories 100 (27% from fat) • carb. 15g • pro.3g • fat 3g • sat fat 2g • chol 8mg • sod. 366mg• calc. 60mg • fiber 2g

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