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

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, lee's creamy potato soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lee's Creamy Potato Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Lee's Creamy Potato Soup is something that I have loved my entire life.

Save time and buy groceries online from Amazon.co.uk Lee's Creamy Potato Soup Lee's Texas. I wanted to make a one pot potato soup. Celery Stalks and leaves are definitely key players. A smooth, creamy leek and potato soup that's full of flavour.

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 Butter
  2. Make ready Olive Oil
  3. Prepare Celery Stalks (small dice)
  4. Get Small Yellow Onion (small dice)
  5. Take Minced Garlic
  6. Get Medium Diced Russet Potatoes
  7. Get Chicken Stock
  8. Prepare Whole Milk
  9. Make ready Half and Half Cream
  10. Get Corn Starch Slurry
  11. Take Shredded Cheddar Cheese
  12. Take To Taste Salt and Ground Black Pepper
  13. Prepare Chopped Celery Tops (green leaves)

Remove from heat and stir in cheese, then season and serve. Remove saucepan from heat and puree the soup with an immersion blender; add cream and season to taste with salt and pepper. Put saucepan back on the heat and warm soup through, about five minutes. Add the cream and stir before serving, garnished with freshly chopped parsley.

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.

Put saucepan back on the heat and warm soup through, about five minutes. Add the cream and stir before serving, garnished with freshly chopped parsley. In a large pot over medium heat, melt butter. Stir cornflour into stock and pour stock into pot. Add the potatoes and bring to the boil.

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