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Recipe: Potato & Leek Soup, Rose and Crown Dining Room

I have every intention of using this photograph again in a blog post about soup at Disney World. (Because I. Love. Soup.) But, for now, it’s serving its purpose as your motivation to add this recipe to your dinner plans as soon as the Fall chill sets in!

The soup is so rich I could barely finish (but I persevered). You can find it at the Rose and Crown Dining Room in Epcot’s World Showcase.

Rose and Crown Pub and Dining Room Potato and Leek Soup

I’m finding two recipes on the internet, so I’ll post both:

The most common version, which I’m finding in several locations; usually dated 2007:

Ingredients:
3 pounds Idaho potatoes
3 cups onion, diced
3 cups leeks, diced
1 TB butter
1 quart heavy cream
salt and pepper to taste

Method:
1. Bake the potatoes in a 375 degree oven for 50 minutes.
2. Saute onions and leeks in butter on low heat until clear.
3. Add heavy cream.
4. Once potatoes are done, scoop the center out with a spoon.
5. Once the heavy cream comes to a simmer, add the potatoes you scooped out.
6. Let simmer for 10 minutes, then pull off stove and puree the soup in a blender.
7. Next, strain through a fine mesh strainer. Taste and season with salt and pepper.
Cook’s Note: You must cool as soon as possible. If you cook the soup too long afte adding potatoes, the soup will come out brown.

From AllEars, dated 2008:

Makes 1 gallon, 16 8-ounce portions

Ingredients:
6 potatoes
4 quartts heavy cream
1 onion, diced
2 bunches leeks, white parts only, cut up
1/4 cup butter
salt and pepper to taste

Method:
Cut up potatoes and cover with water to keep from turning brown. Wash the leeks (white part only). In a heavy pot, melt the butter, then add onion and leeks. Cook 5-10 minutes. Add potatoes and cream, simmer until potatoes are soft. When potatoes are done, puree with hand blender until smooth. Season with salt and pepper to taste.

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9 Comments

  1. Christopher says:

    I also LOVE soup – especially Leek and Potato. I like mine a little lumpier though – when my parents used to make it when I was a kid, they always used a little Moulinex hand-held mixer to roughly blend it, and it was absolutely delicious.

    Using a good bit of Creme Fraiche instead of regular cream/milk and butter makes alllll the difference too.

  2. admin says:

    Thanks for the comment, Christopher! I think the more creamy, high-fat-content goodness you can pack into a soup, the better! Good suggestion on the Creme Fraiche.

  3. Anne says:

    These two recipes are drastically different (1 qt heavy cream with 3 lbs of potatoes vs 4 qts heavy cream and 6 potatoes). I’m wondering if you’ve made both, and which one you think is a closer approximation to the soup served at Rose and Crown (which I’ve had and was spectacular!). Thanks!

  4. AJ says:

    Anne — I haven’t, but I’ll ask Chef BigFatPanda to do so and see what he thinks! :-) Now they’ve changed the soup at Rose and Crown slightly, so I’d love to recreate the original.

  5. Faith says:

    I made this soup yesterday using the second recipe. I wasn’t about to buy a GALLON of cream so I cut the recipe by 1/3. It was very thick (and I don’t like thick soup) and I had just boiled some potatoes so I added the potato water to thin it. It was actually quite good. It made quite a lot of soup, probably 10 good sized bowls even though I made 1/3 the recipe. I think I’ll try the first recipe next but divide the recipe by 3 again. I won’t make the second recipe again, too much cream!

  6. Rebecca says:

    I have made this soup before but I used Chicken stock not water to thin. I was craving this soup yesterday and couldn’t find the recipe.

  7. clif bloemendaal says:

    What is the one they use at the biergarden???? that is why we go there!

  8. Shelby says:

    YES! The one at BIERGARTEN is the one i’m looking for!

  9. Gerry says:

    Just returned from epcot. Waitstaff said chef would e-mail me 2 recipes. Could you e-mail as I have not received them yet. Pickle wrapped in crust—–corned beef sandwich. Thank you!!!!

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