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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Potato Leek Soup Recipe

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This recipe for Potato Leek Soup is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks, sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 tsp chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream
Directions:
Directions:
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender or small batches in a food processor, blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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