Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lee's creamy potato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lee's Creamy Potato Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Lee's Creamy Potato Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
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 particular recipe, we must first prepare a few components. You can have lee's creamy potato soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lee's Creamy Potato Soup:
- Get 3 Tablespoons Butter
- Get 1 Tablespoon Olive Oil
- Prepare 1 Cup Celery Stalks (small dice)
- Take 1 Small Yellow Onion (small dice)
- Prepare 3 Cloves Minced Garlic
- Get 5 Cups Medium Diced Russet Potatoes
- Make ready 1 Carton.(32oz) Low Sodium Chicken Stock
- Prepare 1/2 Cup Whole Milk
- Make ready 1 Cup Half and Half Cream
- Get Corn Starch Slurry
- Make ready 1 Cup Shredded Cheddar Cheese
- Prepare To Taste Salt and Ground Black Pepper
- Get 1/3 Cup Chopped Celery Tops (green leaves)
Creamy Leek and Potato Soup Recipe- great make-ahead soup recipe that warms the soul. French leek and potato soup topped with sliced scallions, crumbled bacon and Maldon sea salt. Classic potato leek soup has all the comforts of cold weather-cooking wrapped into one — a good bit of butter, slightly caramelized leeks and onions, creamy Yukon gold potatoes, and a splash of heavy cream for good measure. This potato and leek soup without cream freezes exceptionally well though (as well as any other cream soups made without the cream).
Steps to make Lee's Creamy Potato Soup:
- 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.
- 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.
- 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.
- 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.
- Adjust salt and pepper if needed. Add chopped celery leaves and enjoy. Garnish with bacon bits, sour cream, chives etc.
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. In the same kettle, melt butter. Stir in flour, salt and pepper until smooth.
So that’s going to wrap it up with this exceptional food lee's creamy potato soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
