Close
Tweet
Ingredients
| salted butter: 1 cup |
| leeks: 2 whole leeks (sliced) |
| salt (to taste) |
| black pepper (to taste) |
| chicken broth: 1 qt |
| cornstarch: 1 Tbl |
| Yukon gold potatoes (diced): 4 cups (peeled and diced) |
| heavy whipping cream (fluid): 2 cups |
Potato Leek Soup III
Credit: AllRecipes
User rating:
"A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day."
-
Prep Time
15 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
Directions
- In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
- Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.