Tuesday, September 20, 2011

Recipe Tuesday

Potato Leek Soup.

  • 1 cup buter
  •  2 leeks, sliced
  • 1/2 bunch celery stock, sliced
  • 2 carrots, thinly sliced
  • salt and pepper to taste
  • 1 quart chicken broth
  • 1 tbsp. cornstarch
  • 4cups yukon gold potatoes, peeled and diced
  • 2 cups heavy cream


1. In a large pot over medium heat melt butter. Cook leeks, carrots and celery in butter with salt and pepper until tender, stiring frequently. (about 15 minutes)
2. Stir cornstarch into broth and pour into pot. Add the potatoes and bring to a boil. Season with salt and pepper.
3. Pour in cream, reduce heat and simmer 30 minutes
4. Season with salt and pepper to tast


Amanda said...

YUM sounds so yummy!

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