Puréed potato soup. Cut the leeks in half lengthwise and then thinly chop. Combine the broth, potatoes, leeks, and salt in a large pot in the stove. Place half of the potato mixture in a blender; cover and puree.
Cook, stirring often, until the onion begins to soften, and add ½ teaspoon salt. Remove the bacon from the pot and set it aside. Add cubed potatoes, and toss to coat. You can cook Puréed potato soup using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Puréed potato soup
Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Meanwhile, melt butter in a separate skillet over medium heat. Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Pour half-and-half and chicken broth into the saucepan.
Puréed potato soup instructions
Add the milk, water, bouillon, salt and pepper; heat through (do not boil). In a large saucepan, melt butter; stir in flour until smooth. Add parsley and potatoes; bring to a simmer, stirring. Alternatively you can use an immersion blender.). Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.