Aunt Tess' Potato Leek Soup

Aunt Tess' Potato Leek Soup Recipe

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Theresa Kailany


If you like potato soup, you will love this recipe.


☆☆☆☆☆ 0 votes

1 Hr
30 Min
Stove Top


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4 large
russet potatoes
1 medium
white onion
1 c
heavy cream
5 c
chicken broth
1 tsp
thyme, ground
1/2 tsp
celery seed
1 tsp
1 tsp
optional-bacon bits, chopped green onions,sour cream(for toppings).

How to Make Aunt Tess' Potato Leek Soup


  • 1Start large pot boiling with the chicken broth and spices. I used Knorr chicken bullion.
  • 2Rinse leeks well, chop half bite sized. Dice onion. Peel Potatoes and chop bite size.
  • 3Add vegetables to soup pot and cook until potatoes are fork soft. (Gentle boil, about 30 minutes.
  • 4Turn of heat and let cool for 15 minutes or so. Add cream. Stir well.
  • 5Turn heat to low for 10 minutes. Use immersion blender to puree the soup.
  • 6If you like your soup more chunky, just puree half of it. Add toppings, if desired.

Printable Recipe Card

About Aunt Tess' Potato Leek Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #leeks, #Potatoes

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