I know it's so easy to use russet potatoes because they are large and you can peel three potatoes and be done.
Creamy Potato And Leek Soup
Made with red potatoes, bacon, and cheddar cheese it is filled with everyone's favorite pioneer woman's potatoes au gratin are made using whole potatoes (no peeling needed), cream, butter, and cheese and are done in less than an hour.
Recipe Summary Creamy Potato And Leek Soup
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!Ingredients | Easy Creamy Potato Soup Pioneer Woman
¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half
Directions
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
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. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
For thicker sauce use heavy cream in place of half-and-half.
I'd use salted butter, but don't add any more salt until the very end, to taste.
Info | Easy Creamy Potato Soup Pioneer Woman
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
TAG : Creamy Potato And Leek Soup
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
