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Creamy Leek Soup

Vellutata di Porri
Sadly, leeks, the mild and quiet members of the onion family, do not enjoy the popularity they should. Seasoned cooks revere them for their integrity in many dishes, from stews, to tarts, to this silky smooth leek soup.

Serves 8 to 10


2 large leeks 6 medium Yukon Gold potatoes, peeled and diced

1/4 cup Filippo Berio Extra Virgin Olive Oil

2 quarts low-sodium chicken broth

1 cup heavy cream

Fine sea salt

Freshly ground black pepper


Leeks are notoriously dirty, so first cut off the top dark green leaves down to where a lighter green color begins.  Discard the dark leaves.  Cut down the center of each leek; rinse them well in cold water because dirt likes to hide in all those tight folds.  Then coarsely chop them.

Heat the oil in a soup pot and stir in the leeks; cook them slowly over medium heat, stirring occasionally, until they are very soft.  Stir in the potatoes, cover the pot, and continue cooking until the potatoes are soft.

Add 1 cup of the broth and, off the heat, puree the mixture with an immersion blender, or transfer the mixture to a blender and process until smooth.  Return the soup to the soup pot and pour in enough additional broth to make a soup consistency.  Stir in the cream and add salt and pepper to taste.  Reheat the soup slowly; do not boil.

This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.


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