Creamy Potato Leek Soup | IFCJ
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Creamy Potato Leek Soup

Creamy Potato Leek Soup - Resource/Shavuot


Melt butter in the bottom of a stock pot.  Sauté leeks until tender 5 to 7 minutes.  Do not brown.  Sprinkle the potato starch over the leeks and cook several more minutes, stirring constantly, until the potato starch and leeks are blended is well blended.  Remove from heat.  Add hot water, 1/2 cup at a time, stirring constantly until blended.  Season with salt and pepper.  Return the pan to the heat (simmer temperature) and add the potatoes and cook, partially covered, 20 minutes or until potatoes are tender.  Stir in sour cream and serve immediately, or puree and then serve.  Garnish with finely chopped chives.


  • 2 tablespoons butter
  • 6 to 8 leeks, white parts only, sliced
  • 3 to 4 potatoes, peeled and diced
  • 2 tablespoons potato starch
  • 1/3 cup sour cream
  • 4 cups hot water
  • Chopped chives
  • Salt and pepper to taste

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