Creamy Herb Potato Soup
Yield: about 3 quarts
- 3 medium leeks
- 1 cup chopped celery
- 3/4 cup chopped onion
- 3 tablespoons butter or margarine
- 4 cups peeled and diced potatoes
- 2 quarts chicken broth
- 1 teaspoon dried whole rosemary
- 2 teaspoons salt
- 2 cups whipping cream
- 3 tablespoons chopped fresh parsley
- Remove and discard roots, tough outer leaves, and tops from leeks; wash leeks thoroughly, and coarsely chop.
- Sauté leeks, celery, and onion in butter in a large Dutch oven 10 minutes or until tender. Stir in potatoes, chicken broth, rosemary, and salt; cover and bring to a boil. Reduce heat to low, and cook 20 minutes.
- Stir in whipping cream, and heat to serving temperature. (Do not boil.) Serve hot in individual soup bowls, and garnish with chopped parsley.
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