Total TimePrep/Total Time: 30 min.
Makes12 servings (3 quarts)
- 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 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.
Nutrition Facts1 cup: 207 calories, 10g fat (6g saturated fat), 50mg cholesterol, 866mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 5g protein.
Oct 15, 2010
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.
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