Tuesday, September 16, 2014

Potato Leek Soup

We had this soup a lot while we were in ireland and I loved it every time.  So when we got potatoes and leeks in the same week from our CSA, I had to try to recreate it.  This recipe did not disappoint!


1/2 c. butter
2 leeks, sliced
salt and pepper to taste
1 qt. chicken broth
1 T cornstarch
4 c. potatoes, peeled and sliced
2 c. heavy cream (I used kefir and I think it made the soup even better)


  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.
  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.

No comments:

Post a Comment