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Creamy Leek And Potato Soup

Global.Potpourri's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Leeks 2 , thinly sliced (Use White Part Only)
  Onion 1 , chopped
  Potatoes 1 Pound, chopped (500 Gram)
  Chicken stock 1 3⁄4 Pint (4 Cup, 1 Liter)
  Cream 10 Fluid Ounce (1 1/4 Cup Or 315 Milliliter)
  Freshly ground black pepper To Taste
  Chopped fresh chives 2 Tablespoon
Directions

1. Heat oil in a saucepan over a medium heat. Add leeks and onion and cook (a), stirring occasionally, for 10 minutes or until golden and tender.
2. Add potatoes and stock (b) and bring to the boil. Reduce heat and simmer for 20-30 minutes or until potatoes are tender. Remove pan from heat and set aside to cool slightly.
3. Using a mixer process soup in batches (c) until smooth. Return soup to a clean saucepan and bring to the boil. Reduce heat, stir in cream and black pepper to taste and simmer for 15 minutes. Just prior to serving, stir in chives.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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