Ain't Nothin Betta Potato Leek Soup
Created by ForeverMama on February 25, 2017
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Recipe #25698
Ingredients
- 3 leeks
- 2 pounds potatoes (5 medium-size potatoes, peeled and diced)
- 2 tablespoons (1/4 stick) butter
- 3 cups chicken broth
- 1/2 teaspoon dried chervil
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon dried mustard
- 1/2 teaspoon chopped fresh tarragon
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- 3 cups milk
- 1/2 cup heavy cream (or evaporated milk)
- Garnish
- Chopped fresh parsley, or a few slices of leek for garnish
How to Make
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Step 1: Clean the leeks, washing away all the sand, trim the coarse tops, saving as much of the top as is tender, and slice thin.
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Step 2: Save several slices of leek for garnish.
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Step 3: Saute the potatoes and leeks in the butter over medium heat in a 6-quart stock pot for 5 minutes or until edges are golden.
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Step 4: Add the chicken broth and bring to a boil. Simmer over medium heat for 20 minutes.
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Step 5: Add all the seasonings and milk and continue simmering for at least another 30 minutes, stirring occasionally to prevent sticking.
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Step 6: Add the cream and check for salt, adding more if desired. Heat thoroughly. Garnish with parsley and or a few slices of leek on top of each bowl.
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Step 7: Yield: 8 cups (or 4 servings)