Saturday, October 4, 2014

Creamy Leek & Potato Soup


  • 2 sticks unsalted butter (1/2 lb or 1 c)
  • 2 leeks (about 1" diameter), sliced lengthwise then into 1/2" pieces. Break up and wash under cold water
  • salt and pepper to taste
  • 1 quart chicken broth (I used homemade chicken stock)
  • 1 tablespoon cornstarch
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 2 cups heavy cream


  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt (to help sweat out the liquid) and pepper until tender, stirring frequently, about 15 minutes. I let mine caramelize lightly.
  2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Based on a recipe found at

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