Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baking potato , peeled and cut into 2-inch chunks; 1 liters chicken stock or canned low-sodium broth; 237 milliliters heavy cream; 4 larges leeks, white and tender green parts only, thinly sliced; 1 sprig Chervil or parsley , for garnish; 6 servings Salt and freshly ground pepper; 2 Tbsps unsalted butter

Creamy Leek and Potato Soup might be just the soup you are searching for. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 308 calories, 8g of protein, and 21g of fat. It is a good option if you're following a gluten free and vegetarian diet. Autumn will be even more special with this recipe. Head to the store and pick up baking potato, butter, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt the butter in a large saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.

Ingredients you will need

Leek

Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.

Ingredients you will need

Chicken Stock

Potato

Add the cream and simmer for 10 minutes longer. Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Ingredients you will need

Salt And Pepper