Creamy leek and potato soup | Cooking with William

Cooking with William

Name: Creamy leek and potato soup
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Colo-Pac Produce Extra Large Bakers Russet Potatoes; Leek; Napoleon Co. Grille Garlic Cloves; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Sargento Block Cheese Fiesta Pepper Jack Natural Cheese; Land O Lakes Butter, with Olive Oil & Sea Salt; Morton Iodized Salt, 26 Ounce; O Organics Parsley, Organic; Lucerne Table Cream, Light; Manischewitz Broth, Vegetable; Cebollitas Bunch

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Creamy leek and potato soup

Serves 230 mins prep

Creamy leek and potato soup is easy to make and packed with nutrients. It is a perfect dish to enjoy with a slice of crusty bread.

0 servings

What you need

potato

leek

clove garlic clove

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

pinch pepper

Sargento Block Cheese Fiesta Pepper Jack Natural Cheese

cup cheese

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

pinch salt

tbsp fresh parsley

splash heavy cream

cup vegetable broth

onion

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Instructions

1. Peel and dice potatoes, and set them aside.

2. Cut both ends of leek and slice it.

3. Peel and dice onion.

4. Melt the butter in a large pot over medium heat.

5. Add in the potatoes and cook until soft for 10 minutes.

6. Add in the broth, cream, garlic, and bring to a boil.

7. Reduce heat and simmer for 15 minutes, or until potatoes are tender.

8. Grate the cheese and add it to the soup.

9. Stir in the parsley.

10. Add the salt and pepper to taste.

11. Transfer to a blender and puree until smooth.

12. Return to the pot and heat through.

13. Serve hot.