Lee's Creamy Potato Soup
Lee's Creamy Potato Soup

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lee's creamy potato soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Healthier way to make an easy creamy chicken soup. Creamy and healthy Vegan Potato Leek Soup. If you're making a traditional creamy soup the base is full-fat cream which helps give the soup that thick, creamy texture. Potato and leek soup gives you one of the great flavor and texture combinations in all the culinary arts.

Lee's Creamy Potato Soup is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lee's Creamy Potato Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lee's creamy potato soup using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lee's Creamy Potato Soup:
  1. Take 3 Tablespoons Butter
  2. Get 1 Tablespoon Olive Oil
  3. Get 1 Cup Celery Stalks (small dice)
  4. Take 1 Small Yellow Onion (small dice)
  5. Take 3 Cloves Minced Garlic
  6. Get 5 Cups Medium Diced Russet Potatoes
  7. Make ready 1 Carton.(32oz) Low Sodium Chicken Stock
  8. Prepare 1/2 Cup Whole Milk
  9. Take 1 Cup Half and Half Cream
  10. Make ready Corn Starch Slurry
  11. Take 1 Cup Shredded Cheddar Cheese
  12. Prepare To Taste Salt and Ground Black Pepper
  13. Take 1/3 Cup Chopped Celery Tops (green leaves)

Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺. Can be prepared in less than an hour. Serve hot and garnish with grated cheese. Reviews for: Photos of Creamy Potato Leek Soup II.

Steps to make Lee's Creamy Potato Soup:
  1. In a 6 quartl stock pot, sauté celery and onion in butter and olive oil until just tender. 5-7 minutes. Add garlic towards the end.
  2. Add diced potatoes, chicken stock, and milk. Bring the mixture to a simmer and let cook until potatoes are fork tender. 13-15 minutes Do not bring to a full boil. Note: This is the time to season with salt.
  3. When potatoes are fork tender, add half and half. Bring back to a simmer. Then add cornstarch slurry. (1/4 Cup warm water and 1 tablespoon cornstarch well blended) Bring back to a simmer.
  4. Add cheese a little at a time and allow to fully melt. Use a simple hand held potato masher to get the consistency you want. Note: I do not recommend using a blender to get a smooth soup. It will turn into a glue. Yuck. A food mill or potato ricer is a much better option.
  5. Adjust salt and pepper if needed. Add chopped celery leaves and enjoy. Garnish with bacon bits, sour cream, chives etc.

Serve hot and garnish with grated cheese. Reviews for: Photos of Creamy Potato Leek Soup II. Return soup to the saucepan over medium heat In this episode of Chow-To, Guillermo visits Sarah Lee, founder of Kimbap Lab, and expert in Korean. The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

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