Potato Leek Soup
A rich and hearty soup featuring Twin Brooks Farm produce!
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- 4 medium leeks, trimmed, washed, and sliced
- 2 tablespoons butter
- 1 medium onion, diced
- 5 cups chicken stock
- 4 medium potatoes, peeled and diced
- 1 bay leaf
- 2/3 cup heavy cream
- Salt and pepper to taste
- In a large pot over medium-high heat, sauté leeks with butter and onion. Add chicken stock, and bring to a simmer. Add potatoes and bay leaf. Simmer for 30 minutes. Remove bay leaf, and purée the soup using a hand blender. Add cream, salt, and pepper. Heat through, and serve warm with bread.
- Serves 4
Newcastle Produce https://newcastleproduce.com/