Recipe for Potato Leek Soup

It's that time of year when soup is really appealing. I love this recipe. I don't use exact measurements when I cook, so keep that in mind if use this recipe.


Potato Leek Soup

 

3 leeks, peeled, cleaned & chopped (chop and then rinse clean in a colander to get all the grit and dirt out of the leeks)

2 tbsp butter (or more as per Julia Child)

2 tbsp olive oil

4 potatoes, peeled (or not) & chopped

4-6 stalks celery, chopped

3 carrots, chopped

6 cups of chicken stock

1 cup of ½ & ½ or whipping cream

Salt & pepper

Celery seed

Italian seasoning

Cumin

 

All the spices are to taste (you’ll just have to experiment since I cook without measurements usually)

 

Put the potatoes and carrots in the chicken stock and simmer.

Saute the leeks and celery in the butter and olive oil until soft. Cover with a lid.

Add the seasonings to the leeks and celery while they’re sautéing.

Add the leeks and celery to the potatoes & carrots.

Make a rue (in the pan you just sauted the leeks in) with ½ stick of butter and a couple of tablespoons flour.  Slowly add the cream or ½ & ½ .

Add the rue to the soup stock and stir it in.

Garnish with freshly grated parmesan . . . yum!

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