- 6 wild leeks
- 1 medium onion, thinly sliced
- 1/4 cup butter, cubed
- 6 medium potatoes, peeled and sliced
- 6 cups chicken broth
- 1/2 cup minced fresh parsley
- 1 egg yolk, beaten
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
- 2 cups half-and-half cream
- 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon. Yield: 12 servings (3 quarts).
Reviews for Leek Soup
"This recipe was great!! Very hearty, smooth, creamy, and great as a side or main course. I used milk instead of cream because I didn't have any. If you like a bit more chunk to your creamy soup, I would also recommend keeping maybe a third of the vegetables out of the blender/processor and then added to the pot after the cream/milk is added to the puree. I also doubled the nutmeg on accident, and it still came out delicious. I highly recommend it as a wonderful recipe for leeks. It's a true comfort food, great for Fall and Winter suppers and lunches."