Best Hearty Leek Potato Soup Recipes

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

HEARTY LEEK & POTATO SOUP

Steps:

• Peel and chop the potatoes into half inch cubes.
• Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
• In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
• Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
• Remove from the heat and blend thoroughly. Add the cream and stir well.
• You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.

HEARTY LEEK AND POTATO SOUP

Steps:

• In a soup pot, melt butter over medium heat
• Add leeks, garlic and celery
• Sautee until tender
• Cover and let vegetables sweat for 10 minutes
• Add vegetable broth, potatoes, salt and pepper
• Bring to a boil, then simmer for 20 minutes or until potatoes are tender
• Slowly sprinkle flour into soup and stir so it doesn't clump
• Cook for 2 minutes until soup thickens
• Reduce heat to low and add green onions and cream.
• Stir in and heat through, but do not bring to a boil.