Potato – Leek Soup Recipe
By Ann
Smooth and creamy, this Potato-Leek Soup recipe is a tasty way to warm up on a cold fall or winter night.
Prep Time: 30 minutes
Cook time: 70 minutes
Ingredients:
• 4 TBSP Butter
• 2 medium Leeks, chopped
• 2# Potatoes, peeled and diced
• 3 cups Milk
• 5 cups Chicken Stock
• 1/4 cup Dried Chives
• 1/2 tsp Celery Salt
• 1 TBSP Mrs. Dash Salt Free Seasoning
• 1 tsp Onion Powder
• 1 cup Heavy Cream
• Fresh Ground Pepper
• 4 TBSP Cornstarch
• 4 TBSP Cold Water
Directions:
• In an 8 quart stockpot melt butter, add leeks and cook until soft but not brown.
• Add potatoes, milk, chicken stock and herbs and spices.
• Cover and simmer gentle for one hour, or until potatoes are thoroughly cooked.
• In a separate bowl, mix together cornstarch and cold water until smooth.
• Add cornstarch mixture to soup, stirring until smooth to avoid any lumps.
• Cook for 10 more minutes, then puree the soup with a stick blender.
• Add the cream to the pureed soup, heat but do not boil.
• Season with pepper.
Makes 6 quarts Potato – Leek Soup
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Sounds yummy! Hard to go wrong with Potato Leek Soup! Stay warm!
I think I’ll make this and put it in my crock pot so we’ll have something to eat when we finish our Christmas Eve service just in case anyone is hungry. Thanks for that reminder. Love this soup.
Yeah this is a good one, Gail! I was shocked I liked it so much, as leeks aren’t really one of my favorite foods. I am so glad you enjoy it too!
Ann