Creamy Leek and Potato Soup Recipe

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large leeks, white and tender green parts only, thinly sliced
  • 1 baking potato (½ pound), peeled and cut into 2-inch chunks
  • 5 cups chicken stock or canned low-sodium broth
  • 1 cup heavy cream
  • Salt and freshly ground pepper
  • Chervil or parsley sprigs, for garnish

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes. 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. Add the cream and simm...

View full recipe at SpringPad

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