Allan Swenson’s Leek Soup


Number of Servings
    • 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