Creamy Potato Leek Soup Recipe #11209
The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!
by Lorraine
40 min | 10 min prep
SERVES 4 -6
- 1/2 cup sliced leek, washed well
- 2 cans chicken broth
- 4 medium potatoes, cut in 1" cubes
- 1 onion, diced
- 3/4 cup heavy cream
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/8 teaspoon garlic powder
- Bring broth to a boil and reduce to medium.
- Add leeks, potatoes, and onion.
- Simmer, covered, 25-30 minutes.
- Add seasonings and cream.
- Simmer 5 minutes more.
- Slightly mash with a potatoe masher to desired consistency.
- Serve with salad and crusty bread.
- A snap to make, but tastes gourmet!
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5 stars