Creamy potato soup with leek

soups 485 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Creamy potato soup with leek
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 10
  • Calories: -
  • Difficulty: Easy
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Creamy, velvety and such a fragrant potato cream soup with leeks, celery and spices will warm you up with its taste and rich aroma on a cold autumn day. And it's a pleasure to cook it: vegetables are boiled in chicken broth, then chopped in a blender, and heavy cream is added to the soup to make it creamy and tender. When whisking hot soup in a blender, remember that you only need to pour up to half the bowl, and the lid should be left ajar, covering the hole with a towel to prevent an explosion. Serve creamy potato soup with crusty bread and enjoy.

Ingredients

Directions

  1. In a large saucepan, combine chicken stock, potatoes, leeks, celery, bay leaf, and thyme; salt and pepper. Cook until potatoes are tender, 15-20 minutes. Remove the bay leaf. Then, with a hand blender (or in several batches in a regular blender or food processor), grind the soup until smooth. Transfer to a medium saucepan, add cream and cook until soup thickens, about 20 minutes.

Creamy potato soup with leek



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 10
  • Calories: -
  • Difficulty: Easy

Creamy, velvety and such a fragrant potato cream soup with leeks, celery and spices will warm you up with its taste and rich aroma on a cold autumn day. And it's a pleasure to cook it: vegetables are boiled in chicken broth, then chopped in a blender, and heavy cream is added to the soup to make it creamy and tender. When whisking hot soup in a blender, remember that you only need to pour up to half the bowl, and the lid should be left ajar, covering the hole with a towel to prevent an explosion. Serve creamy potato soup with crusty bread and enjoy.

Ingredients

Directions

  1. In a large saucepan, combine chicken stock, potatoes, leeks, celery, bay leaf, and thyme; salt and pepper. Cook until potatoes are tender, 15-20 minutes. Remove the bay leaf. Then, with a hand blender (or in several batches in a regular blender or food processor), grind the soup until smooth. Transfer to a medium saucepan, add cream and cook until soup thickens, about 20 minutes.

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