NEW AND IMPROVED POTATO LEEK SOUP

Ellen Bales

By
@Starwriter

I had a bunch of organic veggies waiting to be used, so I came up with this delicious variation on Ellen's Cheesy Potato Leek Soup. No bacon in this one--sorry, all you bacon lovers. Threw in some carrots and celery, too.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

1 large
white potato, peeled and diced
8-10
fingerling potatoes, cut into bite-size pieces (leave skin on)
2 stalk(s)
celery, chopped
8
baby carrots, sliced
1 medium
leek, white and light green parts only, sliced
2 clove
garlic, minced
2 Tbsp
butter
2 Tbsp
all purpose flour
1 tsp
chicken broth granules dissolved in 1 cup hot water
1 c
heavy cream
1 c
milk
1 c
water
1/2 tsp
onion powder
1 tsp
salt or to taste
1/8 tsp
pepper
1 1/2 c
shredded sharp cheddar cheese
garnish with fresh or dried chives

Step-By-Step

1Prepare vegetables and bring a large pot of salted water to a boil.
2Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
3Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
4Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
5Serve hot with a sprinkling of chives if desired.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Potatoes
Regional Style: American