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Potato-Leek Soup


2014 - Best if leeks are more chopped.

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  • 8 cups chicken broth
  • 6 medium potatoes, peeled and diced
  • 6 celery stalks, cut into 1-in piecesw
  • 3 medium leeks (including 2/3 of green part, well rinsed. Cut each leek into 1/4's and then cut into 1/2-in pieces and well rinsed
  • 2 Tbsp butter
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 Tbsp parsley flakes
  • 1 cup sour cream
  • Fresh chives for garnish, optional


Servings 8


Step 1

In a large saucepan over medium high heat, combine chicken broth, potatoes, celery and leeks. Bring mixture to a boil, reduce heat to medium, cover and cook until vegetables are tender, about 20 minutes.
Add butter stirring until melted. Season with salt, pepper, garlic powder and parsley flakes. Mix in sour cream. Ladle the sop into bowls. Top each serving with chives (I did not do this)-

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