Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lee's creamy potato soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Lee's Creamy Potato Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Lee's Creamy Potato Soup is something that I have loved my entire life.
Soup season is officially here and this creamy, dairy free Leek and Potato soup will help warm you up through the winter blues. Garlic Soup Italian style with crispy croutons. Potato and leek soup gives you one of the great flavor and texture combinations in all the culinary arts.
To begin with this 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 it.
The ingredients needed to make Lee's Creamy Potato Soup:
- Get 3 Tablespoons Butter
- Prepare 1 Tablespoon Olive Oil
- Make ready 1 Cup Celery Stalks (small dice)
- Make ready 1 Small Yellow Onion (small dice)
- Make ready 3 Cloves Minced Garlic
- Prepare 5 Cups Medium Diced Russet Potatoes
- Prepare 1 Carton.(32oz) Low Sodium Chicken Stock
- Get 1/2 Cup Whole Milk
- Get 1 Cup Half and Half Cream
- Make ready Corn Starch Slurry
- Make ready 1 Cup Shredded Cheddar Cheese
- Take To Taste Salt and Ground Black Pepper
- Prepare 1/3 Cup Chopped Celery Tops (green leaves)
Tips for Perfect Creamy Potato Soup. Nothing worse than biting into a crisp, raw-inside chunk of potato! To make this soup nice and creamy, I recommend pureeing about. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners.
Instructions 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.
Garlic butter base, croutons on top! Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺. A smooth, creamy leek and potato soup that's full of flavour. Make it into a meal with plenty of bread and butter. One of my go-to soup recipes and a reader favorite!
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