Potato Leek Soup
Potato leek soup is one of my favorites. It is creamy, rich, and delicious. I love it on a cold day served up some garlic bread. It also makes a great side dish.
Just about any type of potato can be used; although, you are best to use a fairly firm one. Russet or Yukon Gold potatoes are usually good. Any type of leek can be used, as well; although, I use a fairly big leek as they slice nicely. You can alter the spices a little bit. For example, if you want a bit of thyme or sage feel free to use it. I use half and half cream as it tends to be a little healthier compared to heavy cream. You can use heavy cream if you wish, however. Some recipes use milk. I find it makes the soup a little too sloppy.
Make this up and let us know how it turns out. I’m sure you will love it.
- 4 cups of chicken stock
- 2 tbsp of corn starch diluted into 2 tsp of water
- 2 cloves of garlic, crushed
- 2 cups half and half cream or heavy cream
- 1 tsp of parsley
- 3 – 4 medium potatoes, cubed
- 4 stalks of leeks, sliced (white stalk only)
- 6 tbsp of butter
- Servings: 5
- Time: 45 minutes
- Level: Easy
- Cuisine: American
(5 / 5)
- Add the butter to a pot and allow it to melt over medium heat. Add in the leaks. Stir and cook them for about 3 minutes. Add in the garlic and continue to stir and cook for another minute or two.
- Add in the chicken stock, cream, salt, pepper, and parsley. Give it a stir. Add in the potatoes. Increase the heat to medium, stir, and bring it to a boil. Reduce the heat to low, place a lid on, and allow it to simmer for about 20 minutes until the potatoes are tender.
- Add in the diluted corn starch, stir constantly until it become thick and creamy.
- Ladle the potato leek soup into a bowl, serve, and enjoy.