1/3 c. vegetable oil
12 leek bulbs thoroughly rinsed and chopped
2 #10 can tomatoes
26-30 potatoes, cubed
1 teaspoon salt
2 Tablespoons dried tarragon
1/2 teaspoon cayenne
2.5 qts whole milk

Sauté the leeks in the oil until soft. Add salt, tarragon, and potatoes and stir. Cover with water and boil until the potatoes are thoroughly cooked. Stir occasionally, taking care not to burn. Add tomatoes and simmer 5-10 minutes.

Purée the cooked vegetables in a blender, adding enough whole milk to make the texture and flavor creamy. Reheat gently. Stirring often.

nutritional analysis

per 8 oz serving
calories 188.58
carbohydrates(grams) 34.03
protein(grams) 5.58
fat(grams) 4.16
cholesterol(mg) 7.70

% of calories

carbohydrates 69%
protein 11%
fat 19%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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