Creamy Potato Leek Soup 4 U
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 59.16 ml butter
- 946.36 ml leeks, chopped (about 3 leeks give or take)
- 4 stalk celery, diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 8 medium potatoes, coarsely chopped (about 3.5 lbs give or take)
- 2 carrots, chopped
- 1892.72 ml chicken stock
- 9.85 ml salt
- 4.92 ml black pepper
- 4.92 ml dried thyme (or 2 teaspoon fresh thyme)
- 236.59 ml milk
- 226.79 g sour cream
- 226.79 g cheddar cheese
directions
- In large pan, melt the butter.
- Add the leeks, celery, onion and garlic.
- Saute over medium heat, until the vegetables are soft.
- Stir in the chicken stock, potatoes, carrots, salt, pepper, & thyme.
- Bring to boil.
- Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
- Mush potatoes and carrots with spoon against pot, if you like more chunky do less; if you like smooth - do more.
- Add milk, sour cream, cheese, and thyme and return to a light simmer, stirring occasionally.
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