Creamy Potato Soup

1. 1

   Slice just the white parts of the leeks and keep the green stalks aside.

2. 2

   Peel and slice the potatoes.

3. 3

   Melt butter in a pan and in the add leeks and potatoes.

4. 4

   Cook gently so that the potatoes do not get browned.

5. 5

   After about 10 minutes, add the stock.

6. 6

   Bring to boil and then simmer gently for about 30 minutes till the vegetables are soft.

7. 7

   Use a blender to liquidize the soup.

8. 8

   Turn the soup back into the pan and simmer for another 10 minutes.

9. 9

   Just before serving, mix in the cream and seasoning to taste.

10. 10

    Garnish each soup bowl with the chopped chives, parsley or tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.