Description
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
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
Instructions
- Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender
- about 15 minutes.
- Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil. Stir in cream; reduce heat and simmer until potatoes are tender
- about 30 minutes. Check seasoning before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8