This easy potato leek soup can be made in under 35 minutes. Usually, this soup is a creamy broth soup, but I like to add potatoes near the end to add soft texture. I used some frozen pheasant broth I had, but chicken or vegetable broth will make it just as wonderful!
Potato Leek Soup Recipe:
2 large leeks, or 4 small leeks split lengthwise washed and chopped (including 2 inches of the green part)
2 cups of broth
2 pounds of potatoes wash and skins removed and chopped (around 5 large)
2 medium onions chopped
1 sprig of thyme
1/2 cup heavy cream
chives, bacon, sour cream, parsley, creme fresh or just about anything to garnish!
In a stockpot bring first 5 ingredients to a rapid boil, turn down heat and let simmer until potatoes are soft. Scoop out potatoes and onions with 1 cup of broth and blend in a blender till smooth and add back into pot. (If you would like the texture of potatoes in your soup, add some in the broth and boil till soft , then add the heavy cream). When soup is hot, turn off heat and add heavy cream and garnish.
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