creamy potato soup

Name: Creamy Potato Soup
Prep time: 1 h
Cook time: 4 h
Yield: 8
Ingredients: 8 large leeks; 3 tablespoon(s) butter; 4 large russet baking potatoes; 3 cup(s) chicken stock, no salt; 3 cup(s) heavy whipping cream; 1 teaspoon(s) salt; 1 teaspoon(s) white pepper; 1 teaspoon(s) garlic powder; 1/3 cup(s) all-purpose flour; - cheddar cheese and bacon bits (optional)

(1 RATING)

42 Pinches

Dee Dee Rivera

Ocean Shores, WA

Updated on Oct 23, 2010

I use my crock pot for this recipe, and slow-cook everything. But you can also use a stew pot as well.

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prep time 1 Hr

cook time 4 Hr

method ---

yield 8 serving(s)

Ingredients

8 large leeks
3 tablespoons butter
4 large russet baking potatoes
3 cups chicken stock, no salt
3 cups heavy whipping cream
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
1/3 cup all-purpose flour
- cheddar cheese and bacon bits (optional)

How To Make creamy potato soup

Step 1

Melt butter in a large skillet over low heat.

Step 2

Finely chop the white portion only of the leeks. Place the chopped leeks into the melted butter and turn the temperature up to medium, and heat, stirring constantly. Soften the leeks, but do not brown.
Step 3

Peel and dice the potatoes into rather thin slices. No more than 1/3 inch thick. Place the potatoes and cooked leeks into a crock pot or stew pot.
Step 4

Add salt, pepper, flour and garlic to the leeks and potatoes.
Step 5

Add the stock and cream to the mixture and stir until combined.
Step 6

Cook over medium-low heat until thickened and potatoes are soft and easily cut with a fork, about 4 hours.
Step 7

Serve topped with shredded cheddar cheese and/or chopped bacon bits.
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