Leeks Baby - Potato Leek SoupServes 1 to 2
Ingredients
1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
Method
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. 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.
-Pikachu
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ReplyDeleteI was captured by the image used, the soup looks delicious! I will definately try this recipe at my house. I would have never imagined to use cups of heavy cream in a soup.
ReplyDeletePaulina Bernal