Potato Leek Soup
Recipe type: Entree, Appetizer
  • 1 cup unsalted butter
  • 2 large leeks, cleaned and sliced (discard the green leaves, keep the yellow/white stalk part)
  • 4 cups water
  • 1 tablespoon chicken base
  • 1 tablespoon cornstarch
  • 6 yellow potatoes, peeled and diced (about 4 cups)
  • 2 cups heavy cream
  • Salt
  • Pepper
  • Grated cheese (optional topping)
  • Chopped green onion (optional topping)
  • Crispy bacon, chopped into bits (optional topping)
  1. Melt butter in a large pot over medium heat.
  2. Add the sliced leeks. Cook, stirring, until they start to soften.
  3. Heat 4 cups of water, then add your chicken base to the water. Stir to dissolve.
  4. Add 1 tablespoon of cornstarch and stir to dissolve.
  5. Pour the chicken broth mixture into your pot and add the diced potatoes.
  6. Bring mixture to a boil.
  7. Taste and season with salt and pepper to taste.
  8. Add your heavy cream to the pot, and gently stir to incorporate. Bring mixture to a simmer. Reduce the heat and continue simmering until your potatoes are tender. (About 20-30 minutes)
  9. Taste your soup again and season with salt and pepper as needed.
  10. Using a large slotted spoon, scoop out the solid vegetable chunks (as much as you can) into a blender and process lightly until smooth. (If you like your soup chunkier, don't scoop out all the vegetables).
  11. Pour the blended mixture back into the pot and stir to combine.
  12. Taste the soup one last time and adjust seasonings to suit your tastes.
  13. Serve immediately, with bacon, cheese and green onion.
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/11/potato-leek-soup.html