How to make it

  • Bring water or stock to a boil in soup pot.
  • Add potatoes, cover and cook until tender, about 20 minutes.
  • Take off heat and puree 1/2 of the potatoes in a blender or food processor. Pour back into soup pot.
  • In a large frying pan, melt 2 tablespoons of butter and saute ½ leeks, celery, thyme and dill weed until tender.
  • Add leek mixture to the potatoes along with salt and pepper.
  • Mix the cornstarch with 1/2 cup heavy cream. Melt 2 tablespoons butter in the frying pan and add 1/2 cup heavy cream, gradually add cornstarch mixture. Stir until thicken, do not let the mixture come to a boil.
  • Add cream to soup pot, and then add parsley. Simmer 10-15 minutes, uncovered, and serve. If the soup is too thick, think it with milk or water.

Reviews & Comments 3

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    " It was excellent "
    elgourmand ate it and said...
    Great soup. I don't do a lot of soups here cause it's just too blinking hot most of the time. However, a good veggie soup is nice late in the evening. Next time the urge comes along I'll toss a hand full of sliced mushrooms into this lot and salute you. RJ
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    " It was excellent "
    a1patti ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    mee too gotta luv them taters high5 thanks for sharing
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