Potato Leek Soup
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 cup heavy cream
- salt to taste
- fresh ground black pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Leeks (3)
- Onion, medium or large (1)
- Russet potatoes (6)
- Canned Goods
Chicken broth (3 1/2 cups)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Salt (1)
- Dairy
- Butter (3 tablespoons)
- Heavy cream (1 cup)
Preparation
Read recipe preparation on pinchmysalt.com
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Recipe Stats
Published March 19, 2008 (4 years ago).
56 people saved this recipe.
