Potato Leek Soup
This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!!
Steps
In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions , being careful not to let the leek or onion brown.
Add the peeled and sliced potatoes , the milk , the stock , & the herbs.
Cover and simmer gently for about an hour or until potatoes are completely cooked through.
Stir together cornstarch and water.
Mix thoroughly.
Add to soup , stirring constantly to avoid lumping.
Cook for 5-10 minutes more , stirring occasionally , then puree the soup.
Add the cream and gently heat , but do not boil.
Season with salt and pepper.
Serve with garnishes.
Ingredients
butter, leeks, potatoes, milk, chicken stock, fresh chives, celery seeds, dried thyme, light cream, salt & freshly ground black pepper, cornstarch, water, lean bacon