Potato Leek and Rosemary Soup


4 tbs butter
1 lb leeks, trimmed and finely sliced
4 cups potatoes, peeled and coarsely chopped
4 cups vegetable stock
4 fresh rosemary sprigs
2 cups whole milk
2 tbs fresh parsley, chopped
2 tbs creme fraiche or sour cream
Kosher salt and cracked black pepper


  • Melt butter in a large saucepan, add the leeks and cook gently for 5 minutes, stirring frequently.
  • Remove 1 tbs of the cooked leeks  and set aside for garnishing.
  • Add the potatoes, vegetable stock, rosemary sprigs, and milk.
  • Bring to a boil, then reduce the heat to a simmer, and cook for 20-25 minutes or until the vegetables are tender.
  • Cool for 10 minutes, discard the rosemary and pour the soup into a food processor or blender and blend until smooth,
  • Return the soup to the cleaned saucepan and stir in the chopped parsley and  creme fraiche.
  • Season to taste with salt and pepper and gently heat without boiling.
  • If soup is too thick stir in a little more milk.
  • Garnish with reserved leeks.




15 min


20 min


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