Allan Swenson’s Leek Soup

  • 4 cups sliced leeks
  • 3 cups peeled, diced potatoes
  • 6 cups chicken broth
  • 1 cup whipping cream
  • 3 tablespoons sherry
  • diced chives


Before preparing leeks, clean them thoroughly to remove any soil that may have gotten caught within the overlapping layers of this root vegetable. First, trim the rootlets and a portion of the green tops and remove the outer layer. Then wash the leeks and cut the stalks into slices. Combine the leeks, diced potatoes, and chicken broth in a pot. Cook 20 minutes.

Blend in a blender or food processor. Return mixture to the pot and stir in whipping cream, sherry, and diced chives

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