Easy Potato Leek Soup. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Add the leeks and the cream to the potatoes and stir well. Halve the leeks lengthwise and slice thinly.
Saute for five minutes or until wilted, stirring occasionally. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Fry until soft, trying not to brown any of the leeks in the process. You can have Easy Potato Leek Soup using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Easy Potato Leek Soup
You simply want to cook them until they are soft. Remove the top insert from the lid and cover with a kitchen towel. Add to Dutch oven with the remaining chunky soup. Melt butter on medium heat in a large pot.
Easy Potato Leek Soup instructions
Add the chopped leeks and stir until coated with butter. Add garlic, potatoes, salt, and pepper. Melt the butter over medium heat in a large soup pot. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.