Recipe of Homemade Cream of Potato Leek Soup

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Cream of Potato Leek Soup. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Directions In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat.

Cream of Potato Leek Soup In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. You can have Cream of Potato Leek Soup using 0 ingredients and 0 steps. Here is how you cook that.

Ingredients of Cream of Potato Leek Soup

Bring broth to a boil and reduce to medium. Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Purée the soup: Remove and discard the bay leaf and thyme sprig. Melt the butter over medium heat in a large soup pot.

Cream of Potato Leek Soup step by step

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. Add the potatoes, leeks and celery. Place the potatoes in a large bowl and cover with cold water. Sauté the leeks and onion in butter.

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