potato & leek soup

Name: Potato & leek soup
Prep time: 20 min
Cook time: 30 min
Yield: 100
Cuisine: Canadian
Ingredients: 1/4 cup(s) butter; 3 - leeks (white and pale green parts only), sliced; 20 - peeled potatoes and cubed; 1 tablespoon(s) onion powder; 1 tablespoon(s) garlic powder; 1 liter(s) cream; 2 cup(s) flour; 2 cup(s) melted butter; 20 liter(s) water; 2 cup(s) chicken soup base; 1 bunch(es) celery; 3 - carrots; 1 large sp. onion

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Betty Claus

Lindsay, ON

Updated on Jul 7, 2015

i serve this soup at place of work ,138 residents , they love it

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 100 serving(s)

Ingredients

1/4 cup butter
3 - leeks (white and pale green parts only), sliced
20 - peeled potatoes and cubed
1 tablespoon onion powder
1 tablespoon garlic powder
1 liter cream
2 cups flour
2 cups melted butter
20 liters water
2 cups chicken soup base
1 bunch celery
3 - carrots
1 large sp. onion

How To Make potato & leek soup

Step 1

Melt butter in a large pot over medium heat. Cook and stir onion, leeks, garlic, salt, and pepper ,celery and carrots in the hot butter until veggies are tender , about 15 minutes.

Step 2

add water and soup base.pour over leeks . Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, , and simmer until potatoes are tender, about 30 minutes.
Step 3

Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper. set in fridge , next day bring to simmer and add roux(flour and butter)to thicken soup,add cream, if to thick just add some milk to thin out
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