Creamy Potato Leek Soup

Serves: 4

Cooking Time: 40 minutes


3 tablespoons extra virgin olive oil
3 cups sliced leeks, white and green parts
1 teaspoon minced garlic
1 teaspoon ground cumin
white pepper
2 bay leaves
1 1/2 pounds boiling potatoes, peeled and quartered
5 cups Manischewitz® Chicken Broth
1 cup water
1/3 cup chopped fresh parsley


In a large pot, heat the olive oil over a low flame. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic, cumin, a generous pinch of salt and pepper and cook for 30 seconds. Add the bay leaves. Place the potatoes into the pot and stir to coat with the cooked onion and spices. Cook for another minute, stirring frequently. Add the Manischewitz® Chicken Broth. Cover and simmer gently until the vegetables are tender, about 30 minutes.

Remove from the heat. Discard bay leaves. With a hand-held immersion blender, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Add the water and bring back to a low simmer. Remove from heat. Ladle into soup bowls and garnish with fresh parsley.

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