Creamy Potato Leek Soup 4 U |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is a combination of a few recipes. I didn't want to have to blend the recipe (more things to wash). Ingredients:
4 tablespoons butter |
4 cups leeks, chopped (about 3 leeks give or take) |
4 stalks celery, diced |
1 large onion, diced |
4 garlic cloves, minced |
8 medium potatoes, coarsely chopped (about 3.5 lbs give or take) |
2 carrots, chopped |
8 cups chicken stock |
2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon dried thyme (or 2 teaspoon fresh thyme) |
1 cup milk |
8 ounces sour cream |
8 ounces cheddar cheese |
Directions:
1. In large pan, melt the butter.
2. Add the leeks, celery, onion and garlic.
3. Saute over medium heat, until the vegetables are soft.
4. Stir in the chicken stock, potatoes, carrots, salt, pepper, & thyme.
5. Bring to boil.
6. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
7. Mush potatoes and carrots with spoon against pot, if you like more chunky do less; if you like smooth - do more.
8. Add milk, sour cream, cheese, and thyme and return to a light simmer, stirring occasionally.
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