Prep 10 mins
Cook 35 mins
I couldn't find a recipe that looked good and I didn't want to puree the soup, so I combined 3 recipes and came up with this one. It was delicious which I found hard to believe with so few ingredients. It also came out a nice golden colour.
- 3⁄4 cup of sliced leek (whites and some green)
- 2 cups diced peeled potatoes (1/2inch cubes)
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3 cups chicken broth (or cups water and 3 tsps chicken bouillon)
- 3 tablespoons flour
- 3⁄4 teaspoon black pepper
- 1 teaspoon dried basil
- 1⁄4 teaspoon paprika
- nutmeg (2 sprinkles from the jar)
- 1⁄2 cup milk
- 1 tablespoon flour
- Melt butter in pot over medium heat, sauté leeks for 5 minutes.
- Add potatoes and sauté 5 minutes more.
- Whisk in 3 tbsp flour and gradually whisk in chicken broth stirring constantly add pepper, basil,paprika and nutmeg.
- Simmer for 20-25 minutes until potatoes are tender.
- Whisk milk with 1 tbsp flour and whisk into soup.
- Heat til bubbling again.
I made this when I got two feet of snow outside and thought a nice cup of homemade soup would do. I liked the recipe and it was easy to make but too much pepper for me will make it again just pepper to taste next time.
Made this tonight and doubled the leeks, potatoes, broth and spices. For me it was WAY too peppery but my husband and neighbor absolutely loved it. Probably was not necessary to double the spices and I would have toned the pepper down quite a bit, at least by half. It was a light brown color and had a nice thick consistency.
I love this recipe. I never saved it and had to find it again. I enjoy a chunkier soup so I've added two types of potatoes, Russetts and Yukon Golds. The russetts break down nice and the golds add color and hold their shape better.