Do you already have an account? Log in below:

Become a registered member and store your own recipes and grocery lists online!
Click to Register...

View

Printer-friendly format

Suggest This Recipe

Cream of Potato & Leek Soup

This is a delicious creamy soup! It can be made with brocolli or cauliflower instead of potatoes too.

Servings: 6 although it can be made for more or less
User Rating: No user votes submitted
You must be logged in to vote.

Ingredients:

Recipe Statistics

This recipe has been viewed 1277 times
Recipe copied from Amy - click to view original
0 users have copied this recipe to their recipe box

Units: Metric | US | Original
Convert: Double | Half | Original


1 12 oz. can	2% carnation evaporated milk
1 tablespoon	butter
900 millilitre	chicken broth
2 cloves	garlic, crushed
1 cup	grated chedder cheese
2	leeks
1 cup	milk
1 teaspoon	pepper
7 pound	potatoes
0.5 teaspoon	thyme

Directions:

Step 1

Peel and quarter potatoes.

Step 2

Remove the top green parts of the leeks, and wash the white parts thoroughly. Slice into thin slices.

Step 3

Melt butter in a large soup pot. Add leeks and garlic. Fry for about 5 minutes.

Step 4

Add as many potatoes as quantity of soup desired. We use about 7 pounds of potatoes for 6 servings. Add 1 cup milk and enough chicken soup to cover the potatoes. Add the the thyme and pepper.

Step 5

Bring to a boil and reduce heat. Cook covered 40 min until potatoes are very tender.

Step 6

Take the soup off the burner and let cool for a bit. Puree soup with a hand held mixer. Watch out for air bubbles.

Step 7

Add the can of carnation and grated cheese. If it's too thick, add more milk.

Comments:

There are not currently any comments - be the first to add one!

You must be logged in to post comments.