Potato Leek Soup
Total:
1 hr 10 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

Cook's Note

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

More from:

Potluck Parties

IDEAS YOU'LL LOVE

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Perfect Potato Soup

Recipe courtesy of Ree Drummond

Leek, Green Pea and Potato Soup

Recipe courtesy of Gourmet Magazine

Giada's "House" Soup

Recipe courtesy of Giada De Laurentiis

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Potato Casserole

Recipe courtesy of Trisha Yearwood

Loaded Potato Soup

Recipe courtesy of Nancy Fuller

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking