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Potato leek soup
POTATO LEEK SOUP
Preparation
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In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic.
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Cook and stir for about five minutes.
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Add the chicken broth and milk.
Season with salt and pepper.
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Reduce heat to low and simmer until potatoes are tender.
Remove about half of the vegetables from the pot and let cool for 10-15 minutes.
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Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine.
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Reheat if necessary.
Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.
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