How to prepare potato leek soup

Photo:Courtesy

The cold season is finally here. Keeping warm gets me and I am sure you are thinking of all the ways to do so. Extra blankets, socks and jackets make their way of the wardrobe after months of storage.

Keeping the children warm is the most difficult, as they are hyper and feel like clothing restricts their movement.

A good way to keep the cold away is a filling hot soup. This soup has an amazing leek flavour. It’s very creamy and tastes great heated the day after.

Serves: 4

Prep Time: 15 mins

Cook Time: 40 mins

Ready In: 55 mins

Ingredients:

3 tablespoons butter or vegetable oil

1 leek sliced

Salt and pepper to taste

2 cups chicken soup

1½ teaspoons corn starch

4 potatoes, peeled and chopped

 1 cup heavy cooking cream

Directions:

In a large cooking pot over medium heat, melt the butter/heat the vegetable oil.

Add the leeks to the cooking pot with heated butter/oil add the salt and pepper and cook until tender, stirring frequently, about 10 minutes.

In a bowl, stir the corn-starch into the chicken soup then pour into the cooking pot with leeks. Add the potatoes and bring to a boil.

Pour in the heavy cooking cream, reduce heat and simmer at least 20 minutes, or until potatoes are tender.

Season with salt and pepper then serve.

Note: You can add milk or chicken soup if soup is too thick.