Potato leek soup

By McMom


- 2 pounds potatoes, peeled and cubed (about 5 cups)
- 2 leeks, washed and chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 5 cups chicken broth
- 1/2 cup milk
- 1/4 cup heavy cream
- Salt and pepper to taste

Optional Garnishes:
- Shredded cheddar cheese
- Cooked, crumbled bacon
- Chopped green onion


Step 1

In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic.

Step 2

Cook and stir for about five minutes.

Step 3

Add the chicken broth and milk.
Season with salt and pepper.

Step 4

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.

Step 5

Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine.

Step 6

Reheat if necessary.
Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.


By McMom

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