Dijon Potato Leek Soup

About 3 gal.


Ingredients Weights Measures
leeks (white parts only), chopped, thoroughly rinsed - -
garlic, minced - -
dried thyme leaves - -
oil - -
vegetable stock - -
Large russet potatoes, peeled, sliced - -
whipping cream - -
GREY POUPON Classic Dijon Mustard - -


SAUTE leeks, garlic and thyme in hot oil in stockpot on medium heat until tender.

ADD vegetable stock and potatoes. Bring to boil. Reduce heat to medium-low; cover. Simmer 30 minutes, stirring occasionally.

ADD to blender container in batches; process until pureed. Return to stockpot. Stir in cream. Cook 5 minutes or until heated through, stirring occasionally. Remove from heat. Add mustard; stir with wire whisk until well blended.

Kraft Kitchens Tips

Leeks should be rinsed thoroughly to remove any sediment that can collect between the leaves.
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