Asian Potato Leek Soup (3 Similar Versions)

Asian Potato Leek Soup v1

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Course: Appetizer, Main Course
Cuisine: Chinese, Five Spice
Year: 2002
Servings: 24 servings


  • 12 Tablespoons butter
  • 2 bunches leeks (sliced – or 1½ ziplocks, julienne)
  • 20 Idaho potatoes (scrubbed, unpeeled, cubed)
  • ¾ cups veggie powder for stock
  • 3 Tablespoons Koon Yick Wah Kee
  • 2 teaspoons white pepper
  • 1 teaspoon black pepper
  • 3-5 Tablespoons salt (or to taste)
  • 2 pints heavy cream


  • Melt butter in stockpot, sweat leeks until tender.
  • Add potatoes and water/base powder to stockpot. Liquid should cover potatoes by 3". Bring to boil, lower heat to medium. Simmer 45 minutes or until potatoes are tended.
  • Add spices to soup. Simmer 10 minutes. Turn off heat, let cool.
  • Process to smooth, adding cream while processing.
  • Garnish with scallions or deep fried leeks.

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