aunt tess' potato leek soup

Name: Aunt Tess' Potato Leek Soup
Prep time: 1 h
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 large russet potatoes; 3 - leeks; 1 medium white onion; 1 cup(s) heavy cream; 5 cup(s) chicken broth; 1 teaspoon(s) thyme, ground; 1/2 teaspoon(s) celery seed; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; - optional-bacon bits, chopped green onions,sour cream(for toppings).

23 Pinches

Theresa Kailany

Ventura, CA

Updated on May 19, 2014

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

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prep time 1 Hr

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 large russet potatoes
3 - leeks
1 medium white onion
1 cup heavy cream
5 cups chicken broth
1 teaspoon thyme, ground
1/2 teaspoon celery seed
1 teaspoon salt
1 teaspoon pepper
- optional-bacon bits, chopped green onions,sour cream(for toppings).

How To Make aunt tess' potato leek soup

Step 1

Start large pot boiling with the chicken broth and spices. I used Knorr chicken bullion.

Step 2

Rinse leeks well, chop half bite sized. Dice onion. Peel Potatoes and chop bite size.
Step 3

Add vegetables to soup pot and cook until potatoes are fork soft. (Gentle boil, about 30 minutes.
Step 4

Turn of heat and let cool for 15 minutes or so. Add cream. Stir well.
Step 5

Turn heat to low for 10 minutes. Use immersion blender to puree the soup.
Step 6

If you like your soup more chunky, just puree half of it. Add toppings, if desired.
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