The first time I made soup was about six months ago. Someone gave us some leeks, and having never cooked with such a vegetable... I naturally turned to one of my favorite recipe websites, AllRecipes, for help. Since then I have made it a handful of times.... as it's become one of my husband's favorites. -- Actually, he once even compared it to a soup he likes at Olive Garden. LoL! But while I wouldn't go quite that far.... it is a delightfully creamy & deliciously filling soup!
- ½ cup Butter (I half it, as the full amount makes it too greasy IMO)
- 2 Leeks, sliced
- Salt & Pepper, to taste
- 1 Quart (4cups) chicken broth (I imagine you could sub vegetable broth, to make it vegetarian)
- 1 tablespoon cornstarch (or flour, arrowroot powder or thickener of choice)
- 4 cups Yukon Gold Potatoes, pealed & diced (though I use/prefer red potatoes .Also, I hardly ever measure out 4cups... I usually end up using more.
- 2 cups cream (If I don't have cream, I have been known to use raw milk, or half/half... or mix sour cream or yogurt with some water)
- onion powder
- Garlic (fresh or granulated)
- Ground beef or Sausage
- In a large pot over medium heat, melt butter.
- Cook leeks in butter with salt & pepper until tender - stirring frequently (about 15 mins).
- Stir cornstarch (or your choice of thickener) into broth
- Pour broth/thickener mixture into pot
- Add potatoes
- Season with salt, pepper, onion powder & garlic
- Bring to a boil
- Pour in cream
- Reduce heat & simmer at least 30 mins - until potatoes are tender
- If you wish to add kale, add about 20 mins into simmering.
- Add (pre-cooked) Ground beef or Sausage!
- Season with salt & pepper - Serve!Sometimes I will even run the hand blender through it before serving it up, to make a smoother soup....