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.


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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

Directions Step-By-Step

1
Prepare vegetables and bring a large pot of salted water to a boil.
2
Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
3
Meanwhile, 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.
4
Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
5
Serve hot with a sprinkling of chives if desired.

About this Recipe

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