Diva Tasting: Potato Leek Soup…

Potato Leek Soup

Ingredients

1 Cup Butter

4 Leeks, Sliced and Rinsed Well

Kosher Salt And Pepper To Taste

1 Quart Chicken Broth

1 Tablespoon Cornstarch

4 Cups Yukon Gold Potatoes, Diced

2 Cups Heavy Cream

Directions

Step 1 In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Step 2 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. Serve with sourdough bread and salad. Serves 8

Variations: Add 2 cans of clams for a great clam chowder.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s