Directions:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
- Cooks' note: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.47 Kcal (2368 kJ) | ||
| Calories from fat | 321.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.75g | 55% | |
|---|---|---|---|
| Cholesterol | 98.64mg | 33% | |
| Sodium | 658.12mg | 27% | |
| Potassium | 841.9mg | 18% | |
| Total Carbs | 51.03g | 17% | |
| Sugars | 15.28g | 61% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 53.6mg | 89% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 5.8mg | 32% | |
| Calcium | 213.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 89.18 Kcal (373 kJ) | ||
| Calories from fat | 50.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 55% | |
|---|---|---|---|
| Cholesterol | 15.56mg | 33% | |
| Sodium | 103.79mg | 27% | |
| Potassium | 132.77mg | 18% | |
| Total Carbs | 8.05g | 17% | |
| Sugars | 2.41g | 61% | |
| Dietary Fiber | 1.14g | 29% | |
| Protein | 1.66g | 21% | |
| Vitamin C | 8.5mg | 89% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 0.9mg | 32% | |
| Calcium | 33.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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