Potato & Leek Soup

Name: Potato & Leek Soup
Ingredients: 4 tablespoons butter or 4 tablespoons margarine; 2 medium leeks or 2 medium onions, chopped; 2 lbs potatoes, peeled and sliced; 3 cups milk; 5 1/2 cups chicken stock; 1/4 cup chopped fresh chives; 1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don't worry if you have neither); 1/4 teaspoon dried thyme; 1 cup light cream; salt & freshly ground black pepper; Thickener; 4 tablespoons cornstarch; 4 tablespoons cold water; Garnishes; 1/2 cup chopped fresh chives; 6 slices lean bacon, crisply fried and chopped or crumbled

16 ingredients

10 steps

Ingredients

4 tablespoons butter or 4 tablespoons margarine
2 medium leeks or 2 medium onions, chopped
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds or 1/2 teaspoon celery salt (don't worry if you have neither)
1/4 teaspoon dried thyme
1 cup light cream
salt & freshly ground black pepper
Thickener
4 tablespoons cornstarch
4 tablespoons cold water
Garnishes
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped or crumbled

Directions

1

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.
2

Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
3

Cover and simmer gently for about an hour or until potatoes are completely cooked through.
4

Stir together cornstarch and water.
5

Mix thoroughly.
6

Add to soup, stirring constantly to avoid lumping.
7

Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
8

Add the cream and gently heat, but do not boil.
9

Season with salt and pepper.
10

Serve with garnishes.