Lee's Creamy Potato Soup
Lee's Creamy Potato Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lee's creamy potato soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Lee's Creamy Potato Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Lee's Creamy Potato Soup is something that I’ve loved my whole life.

Lee's Creamy Potato Soup I wanted to make a one pot potato soup. Celery Stalks and leaves are definitely key players. In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat.

To begin with this recipe, we must prepare a few ingredients. You can cook lee's creamy potato soup using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lee's Creamy Potato Soup:
  1. Make ready 3 Tablespoons Butter
  2. Make ready 1 Tablespoon Olive Oil
  3. Take 1 Cup Celery Stalks (small dice)
  4. Get 1 Small Yellow Onion (small dice)
  5. Take 3 Cloves Minced Garlic
  6. Take 5 Cups Medium Diced Russet Potatoes
  7. Get 1 Carton.(32oz) Low Sodium Chicken Stock
  8. Take 1/2 Cup Whole Milk
  9. Get 1 Cup Half and Half Cream
  10. Prepare Corn Starch Slurry
  11. Make ready 1 Cup Shredded Cheddar Cheese
  12. Make ready To Taste Salt and Ground Black Pepper
  13. Prepare 1/3 Cup Chopped Celery Tops (green leaves)

This potato and leek soup without cream freezes exceptionally well though (as well as any other cream soups made without the cream). The key is to just omit the cream when you make the soup. Transfer the blended potato and leek soup (without the cream) to an airtight container in the freezer. Repeat with remaining potato mixture; set aside.

Steps to make Lee's Creamy Potato Soup:
  1. In a 6 quartl stock pot, sauté celery and onion in butter and olive oil until just tender. 5-7 minutes. Add garlic towards the end.
  2. Add diced potatoes, chicken stock, and milk. Bring the mixture to a simmer and let cook until potatoes are fork tender. 13-15 minutes Do not bring to a full boil. Note: This is the time to season with salt.
  3. When potatoes are fork tender, add half and half. Bring back to a simmer. Then add cornstarch slurry. (1/4 Cup warm water and 1 tablespoon cornstarch well blended) Bring back to a simmer.
  4. Add cheese a little at a time and allow to fully melt. Use a simple hand held potato masher to get the consistency you want. Note: I do not recommend using a blender to get a smooth soup. It will turn into a glue. Yuck. A food mill or potato ricer is a much better option.
  5. Adjust salt and pepper if needed. Add chopped celery leaves and enjoy. Garnish with bacon bits, sour cream, chives etc.

In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

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