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Potato Leek Soup

Ingredients

  • 1/4 Cup Butter (1/2 stick)
  • 2 Leeks, sliced
  • 1 Quart Chicken Broth (32 oz)
  • 3-4 slices of bacon, chopped
  • 1 Tbs cornstarch
  • 2 Cups Yukon Gold Potatoes, peeled, diced
  • 2 Cups Half & Half
  • Sourdough bowls (optional)

Directions

  1. In a large pot over medium heat, melt butter. Cook leeks in butter until tender, stirring frequently, about 15 minutes. 
  2.  Add bacon and potatoes, stir for a few minutes.
  3. Stir cornstarch into a cup. Pour chicken broth into the pot and then mix in the cornstarch/broth mix. Bring to a boil. 
  4.  Pour in half and half, and simmer for at least 30 minutes, until potatoes are tender. 
  5.  Season with salt and pepper to taste.
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