Cream of Potato and Leek Soup Recipe
Here's a Cream Of Potato And Leek Soup recipe that you will fall in love with! The ingredients used, make this soup a great treat. Pamper everyone with Cream Of Potato And Leek Soup as an Appetizer. I strongly recommend the Cream Of Potato And Leek Soup, make it for your family and grab some compliments.
Summary
Preparation Time15 MinCooking Time1 Hr 10 Min
Ready In1 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientPotato Leek
Ingredients
Potatoes - 1 lb, peeled
Leeks - 1 lb
Heavy cream scant - 6 tbsp
Unsalted butter - 2 tbsp
Parsley - 1/4 cup, finely chopped
Salt
White peppercorns
Directions
GETTING READY
1 Cut the potatoes into small pieces.
2 Slice the leeks into thin rings, using both green and white parts but remove and discard the outer layer and the tougher, darker green leaves.
MAKING
3 In a large saucepan, put the vegetables with 6 1/4-6 1/2 cups water and 1 1/2tsp salt.
4 Bring slowly to a boil, and simmer, partially covered to allow the steam to escape, for 50 minutes.
5 Using a hand held electric beater, beat until smooth and creamy or put through a blender.
6 Return the soup to the pan and heat.
7 Remove from the heat and stir in the cream.
8 Stir in the butter, adding a small piece at a time, followed by the parsley.
9 Taste and correct the seasoning.
SERVING
10 Serve hot ladled into soup bowls.
1 Cut the potatoes into small pieces.
2 Slice the leeks into thin rings, using both green and white parts but remove and discard the outer layer and the tougher, darker green leaves.
MAKING
3 In a large saucepan, put the vegetables with 6 1/4-6 1/2 cups water and 1 1/2tsp salt.
4 Bring slowly to a boil, and simmer, partially covered to allow the steam to escape, for 50 minutes.
5 Using a hand held electric beater, beat until smooth and creamy or put through a blender.
6 Return the soup to the pan and heat.
7 Remove from the heat and stir in the cream.
8 Stir in the butter, adding a small piece at a time, followed by the parsley.
9 Taste and correct the seasoning.
SERVING
10 Serve hot ladled into soup bowls.
