The easiest way to take your cooking to the next level is to use better ingredients.

Monday, September 14, 2009

Leek and Potato Soup

I love leek and potato soup. Not only is it a rich, creamy, delicious souP, it also uses leeks which makes it sound sort of fancy. It is super easy too. Makes great leftovers.

1 stick butter (1/2 cup)
2 leeks, sliced (you eat the stem, not the leafs)
1 quart chicken broth
2 T cornstarch
4 cups diced potatoes (I like yukon gold for this soup)
2 cups heavy whipping cream
salt and pepper

1. Melt butter in a large pot over medium heat.
2. Cook leeks in butter and 1 tsp salt about 10 minutes. Stir frequently.
3. Stir cornstarch into leek mixture. Add broth and mix it all together.
4. Add potatoes and bring to a boil.
5. Reduce heat and add cream and 1 tsp salt and 1/2 tsp pepper.
6. Simmer 30 minutes.

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