Potato Leek Soup
I can officially say that I like Leeks after tasting this Potato Leek Soup! It is a delicious creamy potato soup with leeks instead of onion. It gives the normal potato soup a makeover since leeks are a cross between an onion and garlic. I know it’s hot outside but the leeks only grow here in the summer. Give this recipe a try for a delicious change in your normal potato soup because it was fabulous!
Source: http://www.allrecipes.com
Ingredients
In a large pot melt the butter over medium heat and add the leeks.
Cook over medium heat for about 15 minutes
or until the leeks are cooked and tender.
Whisk the cornstarch and chicken broth together.
Pour the broth mixture into the leeks.
Add the potatoes.
Add salt and pepper.
Bring to a boil.
Add the cream and stir.
Reduce the heat to a simmer.
Simmer for 30 minutes or until the potatoes are tender.
Serve immediately.
Potato Leek Soup
http://www.InDianesKitchen.com
Ingredients
- 1 cup butter
- 2 leeks, sliced
- 1 quart chicken broth
- 1 Tbsp cornstarch
- 4 cups Yukon Gold potatoes, peeled and diced
- salt and pepper to taste
- 2 cups heavy cream
Directions
- In a large pot melt the butter. Add the sliced leeks and cook over medium heat for about 15 minutes until leeks are tender and cooked through.
- Whisk the cornstarch and chicken broth together and add to the broth.
- Add potatoes, salt and pepper.
- Bring to a boil.
- Reduce heat to a simmer and simmer, uncovered, for about 30 minutes or until potatoes are tender then serve.
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Categories: Potato, Soup, Vegetables/Slaws/Salads
Loved this recipe! Thanks for sharing! 🙂
You’re welcome!
Yum! I need to make this again. It looks easy.
Yes it is very easy Pam!
This is making me so hungry! 😂 thank you for sharing! 💜 I have a blog tea party on the 3rd and I’m encouraging my blog readers to drop their link off on my posts. Would you care to share your world with us?
Sure!
One of my favorite soups! Delicious!
I agree! Thanks Valerie!
Amazing!
Thank you Jess!
Anytime!
Mmmmm looks so good! :'(
Thank you Tammy! It was amazing!
Lolol oh but of course it was :/ hmmmph! Lol you’re welcome!
This looks delicious!
Robin it was delicious! I never liked leeks until we made this soup!
Anxious to try this soup!
Enjoy it was so good!
It looks delicious Diane.
Thanks!
Leeks are grown in holes watered hard and regular and harvested large as an arm after first frost. This gives the leek that real taste of worth. Like sprouts they have not much about them until the touch of frost hits the gardens. French onion soup first followed later by leek soup.ill try pototo leek soup from your recipe in September. Leeks can be harvested without frost I grant you but once tried never again will leeks be served before. The garden leek came from Roman occupation in England. When julious Fabricious sub prefect of the Weild owned my lower river field
How fascinating I have never seen a leek that big! I’m curious if they have a stronger flavor? Now I wish we had left some in the ground to try this!
Leeks go sweeter after frost. Same as Brussel sprouts do. Good winter veg cooked and buttered then in oven with meat for last half hour. Served with smoked bacon bit crispy and help yourself at table. Leeks are good fresh or winter kept for table. Bank them up to keep white the blanching and little frost helps. Plant enough last all winter with care. Pick when needed. You may need old fashioned types from seed as now these terrible self blanching leeks have white two inch and green after that. Must be the other way around for us. 2 feet of white two inch of green and then leaves.
Wow seriously 2 feet white? You’re making me hungry…lol
love leeks!
I do too….now!
Slurppppp ✌
Hahaha Thanks!