Leek Soup (Purresuppe)

Purresuppe or Leek Soup is a traditional Norwegian dish.
Teresa Blackburn
  • Yield: 6 servings

This soup is very thick, almost like a purée. If you want a thinner soup, add more broth.


1/4cup butter, unsalted
2large leeks, sliced (white and light green prts only)
4medium white potatoes, cut into 2-inch cubes
3medium parships, peeled and cut into 1-inch cubes
5 1/2cups reduced-sodium vegetable broth
1teaspoon salt
Freshly ground black pepper
Fresh chopped parsley


  1.  In a large stockpot, melt butter over medium heat. Add leeks and cook 5 minutes, stirring occasionally. Add potatoes and parsnips; cook 5 minutes, stirring occasionally. Pour in vegetable broth; cover and simmer until vegetables are fork tender, about 30 minutes
  2. Working in batches, puree soup in a food processor or blender. Return to pan. Add salt and pepper
  3. Garnish with fresh parsley when serving.

Nutritional Info *per serving

  • Calories 196
  • Fat 8g
  • Cholesterol 20mg
  • Sodium 909mg
  • Carbohydrate 29g
  • Fiber 5g
  • Protein 3g