Potato Leek Soup
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewPotato Leek Soup Recipe. A soothing comforting soup. It's not too heavy and not too light. It's just right. Especially on a chilly day.
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Ingredients
| butter | 2 Tbsps | |
| onion | 1 | diced |
| leek | 2 | washed and white part chopped |
| garlic clove | 2 | diced |
| all-purpose flour | 1 Tbsp | |
| potato | 3 | peeled and chopped |
| chicken broth | 8 cups | |
| bay leaf | 2 | |
| nutmeg | 1/4 tsp | |
| heavy cream | 2 cups | |
| salt | 1 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
Directions
- In a large stock pot melt the butter over medium heat.
- Add the onion and leeks. Saute until the onions are translucent. Add the garlic and cook for an additional minute.
- Add the flour and mix thoroughly to make a roux.
- Add the chicken broth, potatoes, bay leaves, and nutmeg. Bring to a boil and lower to a simmer. Cook for 45 minutes.
- Remove the bay leaves and using a blender puree the soup in batches.
- Return to the stock pot and add the cream. Return to a simmer for about 5 minutes.
- Add salt and pepper to taste and serve.
