Ingredients

How to make it

  • Saute leeks, carrots, turnips, celery, and onion in a Dutch oven until tender.
  • Add chicken broth, potatoes, bay leaves, salt, and pepper.
  • Briing to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
  • Remove and discard bay leaves.
  • Positiion hand-held blender and process until smooth.
  • Cook over low heat until thoroughly heated.
  • Stir in 1/2 cup whipping cream

Reviews & Comments 8

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    " It was excellent "
    exitmusic384 ate it and said...
    I substitued the celery for zucchini, but this was fabulous...everyone raved about it until it was gone.
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    " It was excellent "
    momo_55grandma ate it and said...
    gotta love this one all my favorite veggies
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  • jakartainflames 5 years ago
    I'd like to try this over the weekend!
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  • witchy_luck 5 years ago
    hey,
    love the recipe. my teacher loved it too.
    thanks!!!
    ~wl
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    " It was excellent "
    gingerlea ate it and said...
    Saving this one.
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  • jenniferbyrdez 6 years ago
    Love potato and leek soup. Don't beat me JM, but I have to leave out the turnips. Lovely recipe. Thank you.
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  • hollydayz 6 years ago
    You totally amaze me!!! Can I be you??? Wow!!!
    Can not wait to make this!!!
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  • pat2me 6 years ago
    Oh, I love cream soups.....thank you, this looks amazing!
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  • gutta 6 years ago
    This soup is very tempting :)
    Was this review helpful? Yes Flag

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