NEW AND IMPROVED POTATO LEEK SOUP

4
Ellen Bales

By
@Starwriter

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

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

Step-by-Step

  • 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.

Printable Recipe Card

About NEW AND IMPROVED POTATO LEEK SOUP

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Potatoes
Regional Style: American