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
Preparation Time: 20 min
Cooking Time: up to 1 hour
Author Rating: 10/10
Peel and quarter potatoes.
Remove the top green parts of the leeks, and wash the white parts thoroughly. Slice into thin slices.
Melt butter in a large soup pot. Add leeks and garlic. Fry for about 5 minutes.
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.
Bring to a boil and reduce heat. Cook covered 40 min until potatoes are very tender.
Take the soup off the burner and let cool for a bit. Puree soup with a hand held mixer. Watch out for air bubbles.
Add the can of carnation and grated cheese. If it's too thick, add more milk.
Recipe provided via www.MeanMeals.com