Classic Potato Leek Soup

Classic Potato Leek Soup

This warm soup is perfect for the cold winter months.

Type: Parve Prep Time: 15 minutes Level: Not mentioned

This hearty soup can be made dairy or parve. If you make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.


4 tablespoons unsalted butter or margarine

3 medium leeks, white and light green parts only, thinly sliced crosswise

2 medium onions, halved and thinly sliced

kosher salt

1/4 cup Louis Royer VS or other brandy or white wine

1/4 cup Baron Herzog Pinot Grigio or other dry white wine

1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

8 cups water

1/2 cup sour cream

1 tablespoon finely chopped chives

freshly ground pepper

Make the soup:

1)Melt the butter in a large saucepan. Add the leeks, onions and two teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. 

2)Stir in the brandy and wine and boil until nearly evaporated, about five minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.

3)With an immersion blender puree the soup (you can use a blender too) until very smooth. Add the sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into bowls. Garnish with the chives and pepper and serve.