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Served hot or cold; in any case, this is the perfect fall soup. A favorite of mine growing up. Recipe from the Fanny Farmer Cookbook

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v g 

Tags: soup ยท


2 Tbsp. of Butter
2 Leeks (white part only)
1/2 Onion, minced
2 Cups of Chicken Stock
Sprig of Parsley
1 Small Stalk of Celery
1 Potato, sliced thin
Salt and Pepper
Pinch of Nutmeg
Few Drops of Worcestershire ( for Gluten Free add Gf Tamari and a few drops of Fish Sauce)
1/2 Cup of Heavy Cream


Melt butter in sauce pan, add finely cut leeks and minced onion. Cook until tender but not brown. Add stock, parsley, celery, potato, and seasonings, and cook until potato is tender. Mix in an electric blender ( note: from personal experience, do not try and mix in food processor, dah! ) Add more stock if necessary to make 2 cups.

Just before serving stir in cream.


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