Creamy Leek and Potato Soup

creamy leek and potato soup Lunch Peruvian
Creamy Leek and Potato Soup
  • Prep 15 min
  • Total 20 min
  • Servings 4
Updated July 18, 2017


leeks (white part only)
lb potatoes
small onion
Olive oil
cups water
bouillon cube
Ground black pepper, to taste
Fresh parsley, for garnish


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  • 1
    In a saucepan with a bit of oil, sauté the onion and the leeks.
  • 2
    Separately, peel and dice the potatoes before boiling in water. Add one bouillon cube of your choice to the water–I like to use vegetable flavor.
  • 3
    Next, place the onion, leeks, some ground pepper and a sprig of parsley in the pot with the potatoes.
  • 4
    When the potatoes are tender, blend everything using a hand mixer. Serve immediately, garnished with a few parsley leaves or a little diced green onion.

Expert Tips

  • For a thinner soup, add more water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cream of leek soup or “poro”, as we call leeks in Peru, is one of my mother’s favorite soups. I remember just how rico it was to sip this hot creamy soup during the cold, grey days of winter in Lima. I know that some people choose to serve this soup cold, but I prefer to serve it hot. During this past weekend, I wanted to surprise my mother by preparing this soup that she cooked so often for me. Here I’ll share with you this easy and deliciosa recipe for “crema de poro.” I hope you enjoy it, buen provecho.

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