Red Potato, Leek, and Sorrel Soup


Rate this Recipe: 

Average: 4 (1 vote)

Spinach substitutes well for the sorrel in this versatile soup, which can be served hot or chilled as an unusual vichyssoise. –Windflower Inn, Great Barrington, Massachusetts


3 to 4 cups sliced red potatoes
1 large onion, thinly sliced
2 ounces sorrel or spinach, washed well and shredded
4 leeks, washed well and thinly sliced (white and tender green parts)
1 quart chicken stock
2 cups white wine
1 cup heavy cream or half-and-half
Salt and pepper to taste
Drop each of Tabasco and sherry (optional)


Simmer vegetables in stock and wine until soft. Puree in blender or food processor, add cream, season to taste, and if desired, add Tabasco and sherry.

Cooking & Recipes


Serves 6-8

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter