How to Make Potato Leek Soup
The potato leek soup is a rich and creamy soup that goes very well with bread. This recipe can be served in bread bowls which can be enjoyed after finishing this recipe. Preparation and cooking time for this potato leek soup recipe will last for approximately one and a half hours and can be reheated for three consecutive days without spoiling its taste.
Ingredients:
- 2 cups heavy cream
- 4 cups Potatoes (peeled and diced)
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 2 leeks (sliced)
- 1 cup butter
- Salt
- Pepper
Directions:
- Melt butter in a large pot over medium heat.
- Sauté the leeks in butter and add salt and pepper to taste. Stir the leeks frequently for about fifteen minutes or until leeks become tender.
- Before pouring the broth into the pot, mix it together with cornstarch.
- Gradually pour the broth mixed with cornstarch on the pot while continuously mixing it.
- Add in the potatoes and let the broth boil while seasoning it with salt and freshly ground pepper to taste.
- Reduce heat and allow simmering until the potatoes become tender.
- Add in cream and season again with salt and pepper to taste.
- Serve heated preferably in a bread bowl.