Dijon Potato Leek Soup

About 3 gal.


Ingredients Weights Measures
leeks (white parts only), chopped, thoroughly rinsed 4 lb. 1 gal.
garlic, minced - 1 Tbsp.
dried thyme leaves - 2 tsp.
oil 4 oz. 1/2 cup
vegetable stock 24 lb. 3 gal.
Large russet potatoes, peeled, sliced 6 lb. 1 gal.
whipping cream 1 lb. + 8 oz. 3 cups
GREY POUPON Classic Dijon Mustard 1 lb. 2 cups


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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