Potato Cream Soup
A creamy potato leek and corn soup.
Yield
8 servingsPrep
35 minCook
55 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
|
|
| 4 | each |
leeks
|
*
|
| 1 | cup |
celery
finely diced |
|
| ½ | cup |
italian parsley
roots |
|
| 1 | cup |
carrots
finely diced |
|
| 1 ½ | cups |
corn
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
paprika
hot |
|
| 2 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
|
|
| 4 | each |
leeks
|
*
|
| 237 | ml |
celery
finely diced |
|
| 118 | ml |
italian parsley
roots |
|
| 237 | ml |
carrots
finely diced |
|
| 355 | ml |
corn
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
paprika
hot |
|
| 3E+1 | ml |
heavy whipping cream
|
|
Directions
Peel potatoes, cut in bite sized pieces.
Clean and peel and cut the soupgreens in the same way.
Put all in a big pot and fill up with water until all is covered;add the bayleaf and salt and pepper.
Cook until potatoes are done.
In the meantime wash and cut leeks into small rings.
When potatoes are done, take half of them out of pot, put aside.
Remove bay leaves.
Purée all in the pot with a handmixer, add the cream.
It should be a creamy soup, if it is to thin add some more of the leftover potatoes.
Add paprika and corn; cook some more, stirring often until corn is almost soft; add leek and cook for 5 minutes more.
Add the rest of the potatoes and heat all through once more.
