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Ingredients
| salted butter: 2 Tbl |
| leeks: 2 whole leeks (chopped) |
| onions: 1 (chopped) |
| carrots: 1 (chopped) |
| celery: 2 stalks (chopped) |
| chicken broth: 4 cups |
| water: 2 cups |
| russet potatoes: 4 whole potatoes (chopped) |
| celery seed: 1/2 tsp |
| dried thyme (leaves): 3/4 tsp |
| fresh basil (chopped): 1/4 tsp |
| 2% milk: 1 cup |
| white wine: 1/2 cup |
| salt |
| black pepper |
| parsley (chopped): 1/4 cup |
Potato Leek Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Saute leeks, onion, carrot and celery in butter in a stockpot or large saucepan.
- Add chicken broth, water, and potatoes and bring to boil.
- Simmer 15 minutes.
- Puree mixture in batches in blender, and return to pot.
- Add milk and wine and reheat.
- Add salt and pepper to taste.
- Serve topped with parsley.