Mom's leek and potato soup
Author: Erin Berdan
Recipe type: Soup
Cuisine: Irish
Serves: 8 servings
- ¼ cup unsalted butter
- 2 lb. leeks, white and pale green parts only, thinly sliced
- 6 cups chicken stock
- 2 lb. Yukon gold potatoes, peeled and cut into ½-inch cubes
- Salt and white pepper, to taste
- 1 cup cream or half ad half (or whole milk in a pinch)
- In a large saucepan, melt the butter over medium heat. Add leeks and sauté just until they begin to soften, 3-5 minutes.
- Add the potatoes and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the cream and season to taste with salt and pepper.
Recipe by white plate blank slate at https://whiteplateblankslate.com/moms-leek-and-potato-soup/
3.5.3226