Potato and Leek Soup
Ingredients
- 1 cup butter
- 2 leeks, cleaned and sliced
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
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Instructions
- Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.
- Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil.
- Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.
Source
Original recipe: View Original
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