Monday, October 31, 2011

Potato Leek Soup

Here is a soup we've made a few times during this harvest season.  I used all of our potatoes from our garden and leek from our family farm - grown by my step sister.  It's so yummy and a little bit naughty!  :)

  • 1 cup butter
  • 2 leeks, sliced
  • salt and pepper to taste
  • 1 quart chicken broth
  • 1 tablespoon cornstarch
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 2 cups heavy cream


  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

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