Petitchef

Potato leek soup

Main Dish
4 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 4
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

Preparation

  • In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic.
  • Cook and stir for about five minutes.
  • Add the chicken broth and milk.
    Season with salt and pepper.
  • 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.
  • Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine.
  • Reheat if necessary.
    Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.





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