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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lee's creamy potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lee's Creamy Potato Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Lee's Creamy Potato Soup is something which I have loved my whole 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 must prepare a few ingredients. You can have lee's creamy potato soup using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lee's Creamy Potato Soup:
  1. Make ready Butter
  2. Take Olive Oil
  3. Prepare Celery Stalks (small dice)
  4. Prepare Small Yellow Onion (small dice)
  5. Prepare Minced Garlic
  6. Prepare Medium Diced Russet Potatoes
  7. Make ready Chicken Stock
  8. Prepare Whole Milk
  9. Get Half and Half Cream
  10. Take Corn Starch Slurry
  11. Make ready Shredded Cheddar Cheese
  12. Take To Taste Salt and Ground Black Pepper
  13. Take 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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