There is a half a pound of butter in this Potato Leek Soup. Before you run screeching from the room shouting “Those Pleasantville people have lost their minds!”, just chill, ok? This soup is like dessert; it’s a treat. It’s what I deem an everything-in-moderation recipe. Pull yourself together, people, because there’s also cream, bacon and cheddar in here, too. Mwahahahahahaha.
Before I continue, I should mention that if you are one of those people who wants to de-fatify all the things, you’re better off clicking over to BoringMealsBoringLife.com right now. Shoo. Off you go. This recipe is full of fat and so damn delicious that if you mess with it, a little piece of me will die. Please don’t do that to me. Just enjoy it for what it is. A small bowl of flavour heaven. Remember, you’re not eating the pot of soup. That, my friend, would not be moderation.
I would recommend serving this soup at your next dinner party to start the meal. It’s also a terrific soup to have on a cold day in the winter. It’s puts a nice layer of fat on you for the hibernation months. I kid. You’re gorgeous just the way you are.
Moderation, friends; mod-er-ation.
There’s only one more thing you need to know. This soup can be made a day ahead and re-heated over low heat. Enjoy.
Potato Leek Soup
- 1 cup butter
- 3 leeks white and light green part only, chopped
- 5 cups yellow flesh potatoes, cut into 1/2 inch pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 tbsps cornstarch
- Salt and pepper to taste
Melt butter in a large, heavy bottomed pot over medium heat.
Add leeks and cook until tender, stirring frequently.
Season with salt and pepper.
In a large measuring cup, whisk 1 1/2 tbsps cornstarch into chicken broth. Add mixture to pot.
Add potatoes and bring to a boil.
Add cream and milk and reduce to a simmer until potatoes are tender. Roughly 30 minutes. Season with salt and pepper.
Serve with grated sharp cheddar cheese and crumbled bacon.