Ingredients
-
4
-
1/2
-
2
-
1
-
1
-
4
-
1/2
-
-
-
-
-
-
-
-
Directions
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. Because I grew up with my parents cooking soup from scratch, I have a ton of soup recipes!,,I always think of my childhood when I make potato leek soup. Since my parents made soup for dinner as a starter or main dish almost daily, I certainly had my fair share of soup. The soups I enjoyed most as a kid, were the purees, as I was pretty picky. On nights we had potato leek soup, I never complained though, and still to this day crave this soup when the weather gets cold.,This soup is ready in under 30 minutes and can easily be made gluten-free. Use an all purpose gluten-free flour mix in place of wheat such as Bobs Redmill or Cup4Cup.,If you wish to make it dairy free, simply leave the milk out and add more broth.,Cream of Mushroom Soup,Cream of Broccoli Soup,Cream of Asparagus Leek Soup with Creme Fraiche,Cream of Lentil Soup,Dads Creamy Cauliflower Soup
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Steps
|
1
Done
|
In a Medium Soup Pot, Melt Butter and Add Flour on Low Flame |
|
2
Done
|
Using a Wooden Spoon, Mix Well. This Will Thicken Your Soup and Give It a Wonderful Flavor. |
|
3
Done
|
Add Chicken Stock, Leeks, Onion, Potatoes and Bring to a Boil. |
|
4
Done
|
Cover and Simmer on Low For About 20-25 Minutes, Until Potatoes Are Soft. |
|
5
Done
|
Using an Immersion Blender, Blend the Soup Until Smooth Adding the Milk and Adjusting Salt and Pepper to Taste. |
|
6
Done
|
Serve Immediately. |
