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Ingredients

  • 1/4 cup butter, unsalted
  • 2 large leeks, sliced (white and light green prts only)
  • 4 medium white potatoes, cut into 2-inch cubes
  • 3 medium parships, peeled and cut into 1-inch cubes
  • 5 1/2 cups reduced-sodium vegetable broth
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Fresh chopped parsley

Instructions

  1.  In a large stockpot, melt butter over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add potatoes and parsnips; cook 5 minutes, stirring occasionally. Pour in vegetable broth; cover and simmer until vegetables are fork tender, about 30 minutes
  2. Working in batches, puree soup in a food processor or blender. Return to pan. Add salt and pepper
  3. Garnish with fresh parsley when serving.

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The recipe was originally published as Leek Soup (Purresuppe) on Relish.com

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