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
  • 3
  • 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


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