Tuesday, September 8, 2015


Onions and leeks are great for adding flavor to savory meals.  They also contain vitamins and minerals that will help keep your heart healthy.

Prep time:  10 minutes
Cook time:  20 minutes
Serves:  4

4 tbsp. butter
4 leeks, trimmed and sliced
1 large onion, chopped
2 medium potatoes, chopped
3 1/2 cups chicken stock
small bunch of tarragon, chopped
1 cup milk
salt and pepper
creme fraiche or sour cream

cutting board
sharp knife
wooden spoon

1.  Melt the butter in a large saucepan, then add the onion and leeks.  Cook gently for about 5-7 minutes, until the onion and leeks are softened.

2.  Add the potatoes and stock.  Cook for another 10 minutes or until the potatoes are tender.

3.  Stir in the tarragon.  Remove from the heat and let cool.  It is dangerous to blend a soup when it is hot because the heat will force the lid off the blender.

4.  Pour the cold mixture into a blender.  Blend until smooth.  Reheat with the milk in a saucepan to make soup.  Season with salt and pepper.  Top with creme fraiche. 


  1. both of these soups are wonderful, I make squash soup quite a bit but have not made the onion and leek, now I will,

  2. I have never made onion and leek soup either but it sounds wonderful. As soon as we get out of these 90* temperatures, I am going to start making soup!