Ingredients
-
4
-
2
-
2
-
3
-
5 1/2
-
1/4
-
1/2
-
1/4
-
1
-
-
-
-
-
-
Directions
Potato & Leek Soup, This has been a family favorite for years. used to make a big pot and my friends would all come over for a bowl!, It was a good soup. We are searching for a recipe that gives us as much flavor as a local pub has and this didn’t hit the mark so I’m only giving it 4 stars. We will keep searching and adjusting recipes to try to reach nirvana. :, Very good soup! I had some leeks and potatoes in my CSA basket this week and this looked great for a cold windy night. I followed the recipe ingredients, but used my crock pot since we would be out all afternoon. I cooked the bacon in a skillet until crisp, then removed it and cooked the leeks in some of the bacon drippings. Put that and the remaining ingredients except half and half in the crock pot, and let it go on high for 4 hours. Blended with my hand blender, added cornstarch and cooked another 30 min on high, then turned down to low and added half and half. Topped with bacon and shredded cheddar. Yummy! Plenty of leftovers for lunches later. Will save this one, thanks for posting!
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Steps
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1
Done
|
In a 6 to 8 Quart Stockpot Melt the Butter and Gently Cook the Leeks or Onions, Being Careful not to Let the Leek or Onion Brown. |
|
2
Done
|
Add the Peeled and Sliced Potatoes, the Milk, the Stock, & the Herbs. |
|
3
Done
|
Cover and Simmer Gently For About an Hour or Until Potatoes Are Completely Cooked Through. |
|
4
Done
|
Stir Together Cornstarch and Water. |
|
5
Done
|
Mix Thoroughly. |
|
6
Done
|
Add to Soup, Stirring Constantly to Avoid Lumping. |
|
7
Done
|
Cook For 5-10 Minutes More, Stirring Occasionally, Then Puree the Soup. |
|
8
Done
|
Add the Cream and Gently Heat, but Do not Boil. |
|
9
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Serve With Garnishes. |
