You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1/4 cup butter, unsalted
  • 2 large leeks, sliced (white and light green prts only)
  • 4 medium white potatoes, cut into 2-inch cubes
  • 3 medium parships, peeled and cut into 1-inch cubes
  • 5 1/2 cups reduced-sodium vegetable broth
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Fresh chopped parsley


  1.  In a large stockpot, melt butter over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add potatoes and parsnips; cook 5 minutes, stirring occasionally. Pour in vegetable broth; cover and simmer until vegetables are fork tender, about 30 minutes
  2. Working in batches, puree soup in a food processor or blender. Return to pan. Add salt and pepper
  3. Garnish with fresh parsley when serving.

Videos You Might Also Like

The recipe was originally published as Leek Soup (Purresuppe) on

Didn't find what you were looking for? Try another search: