leek and potato soup?

Joined May 8, 2002
I received some organic leeks and want to make a leek and potato soup, but no cream. Milk is okay. I did a search and there's so many recipes.

Found a couple that sound okay, but I like a creamier soup. CAn I add some milk to the soup mixture? What about some cream cheese or sour cream to the finished product?



Joined Oct 22, 2004
Not knowing the exact recipe you plan to use. I would suggest pureeing at least half the potato/broth mixture, returning it to the pot, and then adding milk. Heat to serving temp.
Joined Nov 13, 2003
i cook for several people that i know on a regular basis, for some reason one of them just doesnt like the taste of heavy cream (yes i am still freinds with this person i dont know why :confused: ). when i make potato soup i use evaporated milk instead and after its cooked through i puree the whole batch in a "puppy grinder" and add a little sour cream (sometimes i use creme fraiche). i like mine served cold in a sourdough bread bowl but thats just me. if you want to serve it hot add the sour cream just before serving or use quinelles floated on top (if the soup is thick enough) then just stir it up right before eating it right in your bowl. i hope this helps a little bit. if you want it i can give you one of my recipes for a delectable soup. :chef:
Joined Feb 10, 2004
Try Half and Half for the xtra body. The problem with milk and half, and sourcream is that if you boil it it will break. Cream fraich is a good substitute.
Joined Jun 11, 2004
Half & half is definately the way to go. Depending on the recipe and your taste, sour cream and/or grated cheese (white cheddar is great) can be added to the finished dish. Instead of pureeing the soup, I have an off the wall twist. I like my potato soup a little chunky, so instead of the puree method, or even a roux, I like to thicken the broth with instant potato flakes or pearls. Adds body, leaves the basic textures alone, and adds a little more potatoee goodness. :D


Staff member
Joined Oct 7, 2001
If using sour cream (a great suggestion) just remember that it will thin out your soup somewhat so make sure it is just a bit thicker than you want to serve it, before you add the sour cream. And as stated before swirl it in, just before serving, because it does have a tendency to break if boiled.
Joined May 8, 2002
Thanks for the suggestions. This is the one I ended up using. I just used a potato masher instead of a "boat motor" or blender and it came out wonderful. Used the milk and flour at the end, it gave it a great consistency.


4 big leeks
1/4 c. butter
1 tsp. salt
1 tbsp. flour
4 med. potatoes
2 1/2 c. hot water
1 c. milk
Wash white parts of leeks and cut crosswise into thin slices. Peel and dice potatoes. Heat butter in skillet. Add leeks and saute until golden. Add diced potatoes, hot water and salt; cover and simmer 30 minutes, or a little longer until leeks are tender.

Blend milk and flour until smooth. Stir into soup and simmer 5 minutes longer. Serves 4.

Note: White Bermuda onions may be used if leeks are not available.
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