How to Prepare Super Quick Homemade Potato and Leek Soup

Potato and Leek Soup. A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup.

Decrease the heat to medium-low and cook until the leeks are tender. Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner.

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, potato and leek soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Potato and Leek Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Potato and Leek Soup is something that I have loved my entire life. They’re fine and they look fantastic.

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup.

To begin with this particular recipe, we must first prepare a few components. You can have potato and leek soup using 5 ingredients and 0 steps. Here is how you cook that.

The ingredients needed to make Potato and Leek Soup:

1. Get 6 of medium potatoes, peeled and cubed.
2. Make ready 2 of leeks cleaned and chopped, white and light green part.
3. Take 1 (14.5 oz) of can chicken broth.
4. Take 1 Tbs of butter.
5. Get 1 1/2 cups of heavy cream.

Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk.

Instructions to make Potato and Leek Soup:

In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Stir in the chicken broth, thyme sprigs, salt and pepper. Melt butter in a large saucepan over medium heat. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper.

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