Leek and Potato Soup

This easy Leek & Potato Soup recipe is surprisingly mild, flavorful and satisfying! 

With inexpensive and easy to find ingredients, this soup is great to make in large batches to freeze, can or give away.

Get the Recipe ...... 

Ingredients:

3-4 large leeks

4 large carrots 

1 large white onion

3 stalks celery

5-7 med-large potatoes- any kind

2 cloves garlic

2 tbs. pepper

2 tbs. sea salt

2 cups heavy cream

2 litres chicken or vegetable stock (or a mix which I used)

Directions:

• In your pot fry together (with oil or butter) leeks, onion,carrots, celery & garlic. Stir occasionally until soft.

• Add chopped potatoes. Stir until heated through.

• Add stock.

• Allow to boil up.
  

• Add seasoning. (To taste, depending on what you like and the stock you use you may need more.)

• Reduce heat to minimum to allow a rolling simmer for approximately 1 hour. (or until all potatoes are soft)

• Turn off heat.

• Add cream.

• Taste and adjust seasoning.

• Bring to a simmer again (do not boil as you will scorch the cream - yucky!) 

• Serve hot or cold! 

 

 

NOTE: If you are freezing this, it's best to allow it to cool down to room temperature first, as placing into containers and into the freezer will over-tax your freezer and potentially warm it up putting existing frozen foods in jeopardy.