cream of leek and potato soup
I found this recipe on another site but varied a few of the ingrédients to make it my own and still turned out good.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 - leeks sliced and cleaned (white and tender green parts)
- 3 cups peeled potatoes(depends on size so amount will vary for you...you be the judge how much potatoes you want in soup)
- 6 cups water
- 1 1/2 teaspoons salt
- 1/2 cup heavy cream
- 1/3 cup minced chives or parsley(can be spiced already or fresh)
How To Make cream of leek and potato soup
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Step 1In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat.
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Step 2Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender.
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Step 3Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.(I personally like to use a laddle and scoop up soup, putting in a food processor then making it into pureé).
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Step 4Whisk in the cream and reheat before serving. Top each serving with a sprinkling of fresh chives and/or parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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