NEW AND IMPROVED POTATO LEEK SOUP
By
Ellen Bales
@Starwriter
1
I had a bunch of organic veggies waiting to be used, so I came up with this delicious variation on Ellen's Cheesy Potato Leek Soup. No bacon in this one--sorry, all you bacon lovers. Threw in some carrots and celery, too.
Ingredients
- 1 large
- white potato, peeled and diced
- 8-10
- fingerling potatoes, cut into bite-size pieces (leave skin on)
- 2 stalk(s)
- celery, chopped
- 8
- baby carrots, sliced
- 1 medium
- leek, white and light green parts only, sliced
- 2 clove
- garlic, minced
- 2 Tbsp
- butter
- 2 Tbsp
- all purpose flour
- 1 tsp
- chicken broth granules dissolved in 1 cup hot water
- 1 c
- heavy cream
- 1 c
- milk
- 1 c
- water
- 1/2 tsp
- onion powder
- 1 tsp
- salt or to taste
- 1/8 tsp
- pepper
- 1 1/2 c
- shredded sharp cheddar cheese
- garnish with fresh or dried chives
How to Make NEW AND IMPROVED POTATO LEEK SOUP
- 1Prepare vegetables and bring a large pot of salted water to a boil.
- 2Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
- 3Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
- 4Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
- 5Serve hot with a sprinkling of chives if desired.
