Potato, Leek, and Carrot Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too. Ingredients:
4 -5 medium potatoes, peeled and diced |
2 carrots, peeled and diced |
3 tablespoons butter |
1 large leek, white and half of the green, washed and diced |
2 tablespoons flour |
6 cups chicken stock |
1 1/2 cups instant mashed potatoes |
1 cup half-and-half |
crumbled bacon or cheddar cheese or green onion, if desired |
Directions:
1. Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
2. Add flour; stir until smooth.
3. Add stock and potatoes. Simmer for 25 minutes.
4. Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
5. Add half-and-half.
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