creamy potato soup

How To Make creamy potato soup

• 1

  Melt butter in a large skillet over low heat.
• 2

  Finely chop the white portion only of the leeks. Place the chopped leeks into the melted butter and turn the temperature up to medium, and heat, stirring constantly. Soften the leeks, but do not brown.
• 3

  Peel and dice the potatoes into rather thin slices. No more than 1/3 inch thick. Place the potatoes and cooked leeks into a crock pot or stew pot.
• 4

  Add salt, pepper, flour and garlic to the leeks and potatoes.
• 5

  Add the stock and cream to the mixture and stir until combined.
• 6

  Cook over medium-low heat until thickened and potatoes are soft and easily cut with a fork, about 4 hours.
• 7

  Serve topped with shredded cheddar cheese and/or chopped bacon bits.
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