Andouille, leek, and potato soup from Kevin Belton's Cookin' Louisiana: Flavors from the Parishes of the Pelican State (page 127) by Kevin Belton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Homemade croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soulkitchenjen on December 14, 2025

    So easy and so good. Except the elaborate washing of the leeks. Made exactly as directed including the croutons. Hearty and delicious.

  • imaluckyducky on November 17, 2024

    4.5 stars. Delicious and deeply flavored. Added the Cajun trinity and blended it only halfway to increase the veg content a bit and for some texture. Topped with leftover bacon crumbles and served with toasty bread and salad.

  • lkgrover on February 27, 2024

    Excellent Louisiana Creole soup. I made 1/2 recipe. Also only blended 1/3 of the leek/potato/stock mix, because I wanted some chunky vegetables in my soup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.