Potato and Leek Soup

Jun 24, 2008
  • 1 stick butter
  • 2 leeks
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 2 cups chicken stock
  • 1/2 cup thickened cream
  • Cracked black pepper to taste
  • Dash Worcestershire sauce
  1. Melt the butter and saute leeks, onions, and garlic until soft. Add the potatoes and stock and bring to a boil. Simmer partially covered, for 30 minutes. Puree and then bring to the boil and simmer an additional 5-10 minutes. Stir in cream, Worcestershire sauce and pepper and serve


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