Creamy Potato-Leek Soup

(from mom2llnj’s recipe box)

Source: Clay Bigham

Categories: Soups

Ingredients

  • 3 TBSP butter
  • 3 leeks, thinly sliced and rinsed well
  • 1 onion, chopped
  • 8 Russet potatoes, thinly sliced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • salt, to taste
  • black pepper

Directions

  1. Melt butter over medium heat. Add onion and leeks. Cook until slightly brown.

  2. Add potatoes; cover with broth. Heat over medium heat until tender. Mash, turn down heat and stir frequently.

  3. Add heavy cream, salt and pepper. Heat over low heat and serve.

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