Potato & Leek Soup

Recipe by Shandobando
READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
  • Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
  • Cover and simmer gently for about an hour or until potatoes are completely cooked through.
  • Stir together cornstarch and water.
  • Mix thoroughly.
  • Add to soup, stirring constantly to avoid lumping.
  • Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
  • Add the cream and gently heat, but do not boil.
  • Season with salt and pepper.
  • Serve with garnishes.
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