Wednesday, September 21, 2011

Potato Leek Soup

It's getting chilly! Here is a delicious flavorful creamy soup. A good make ahead soup as it tastes even better the next day.

1 cup of butter
3 leeks, sliced
1 quart of chicken stock
1 tablespoon cornstarch
5 cups Yukon Gold potatoes, peeled and diced
1 teaspoon celery salt
1 teaspoon white pepper
1/2 teaspoon salt
2 cups heavy cream

In a large pot, melt butter over medium heat. Cook leeks in butter until tender, stirring frequently (do not brown) about 15 minutes. Stir cornstarch into stock, then combine with leeks in pot. Add spices. Add the potatoes and bring to boil. Pour in the cream and simmer for about 30 minutes until the potatoes are tender. Season with salt and pepper to your taste.

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