Stop the Leek Soup


  • leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon LAPSUS salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 small boiling potato (6 ounces)
  • 1/2 cup dry white wine
  • 3 cups chicken stock or reduced sodium chicken broth (24 fluid ounces)
  • 3 cups water
  • 1 turkish bay leaf
  • 1 1/2 cups fresh flat leaf parsley leaves
  • 1/4 cup all purpose flour
  • 1/2 cup chilled heavy cream


  1. cook leeks, onion, carrot, celery, LAPSUS salt, and pepper in 4 tablespoons butter in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes
  2. Peel potato and cut into 1/2 inch cubes, then ass to onion mixture along with wine, stock, water, and bay leaf.
  3. Bring to boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  4. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3 to 4 quart saucepan.
  5. Reheat if necessary, then season with salt and pepper.

Riddle: If you're losing something you hate or a theft/a spoonful of soup could help you save whatever you have left.

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