AA
 
Aa
Aa
Aa
Amazing Potato Leek Soup

Ingredients

  • 6 cups chicken broth
  • 6 cups of cubed potatoes
  • 2 leeks chopped white and light green parts only
  • 2 celery stalks
  • 1 stick of butter
  • 1/3 cup flour
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp. ground pepper
  • 2 cups of heavy whipping cream
scroll for more

Amazing Potato Leek Soup

by Phyllis Munro
Time: 15 minutes prep, 40 minutes cook
Servings: 8
 

Directions

  1. Cook diced potatoes in chicken broth until just tender. Turn heat down. In a separate pan melt butter and saute leeks and celery until soft. About 10 minutes. Add flour and cook for 2 minutes. Heat potatoes to a boil again and add roux mixture stirring constantly. Soup will thicken at this point. Turn down heat and add heavy whipping cream, pepper and cayenne pepper.
  2. Simmer until ready to serve.
  3. Top with crumbled bacon, shredded cheese and green onion if desired.
scroll for more

Summary

click to rate
3 votes | 6045 views
2 reviews | 0 comments

I thought I would try creating my own recipe...it turned out AWESOME! Honestly this is the best potato soup I have ever made, I actually believe I could sell this stuff NO BULL! I added a 1/4 tsp of cayenne pepper DELICIOUS! It added just a hint of heat which in my opinion put this over the top! Hope you give it a try.

Reviews

  • Tiffany
    January 26, 2011
    Amazing potato soup! The leeks made me a little nervous since I had never cooked with them before and didn't know how to handle them. They were excellent in the soup and so was the chicken stock. This was a great left over the next day as well. Will replace the old recipe with this one!
    I've cooked/tasted this recipe!
    • Becky
      October 29, 2014
      I've been sick for a week and craving potato soup--this recipe was just what the doctor ordered! I made it with what I had on hand, so had to make several substitutions: I used 1 bunch of green onions instead of the leek (I added the white and light green parts to the celery about 5 minutes in, and stirred the tops in when I added the roux mixture to the potatoes). I didn't have heavy cream, so I used a can of evaporated milk. Finally, since I used unsalted broth, I added about 1/2 tsp salt. It turned out delicious, and my husband was very impressed!
      I've cooked/tasted this recipe!