Comforting Potato Soup Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Add leeks and cook, stirring, until soften, about 10 minutes. Add potatoes, salt, and broth; simmer until potatoes are tender, about 30 minutes.
• Transfer mixture to the jar of a blender or bowl of a food processor; blend until smooth. Set a fine mesh strainer over a large saucepan; strain liquid into saucepan. Add half-and-half, heavy cream, and nutmeg; season with white pepper.
• Return to stove and gently heat over medium-high heat until warmed through. Serve garnished with chives.

Steps:

• In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes.
• Drain, reserving liquid and setting vegetables aside.
• In same pot, saute onions in butter until soft.
• Stir in flour, salt, pepper, parmesan cheese and dry mustard.
• Gradually add milk, stirring constantly until thickened.
• Gently stir in cooked vegetables.
• Add 1/2 cup or more of reserved cooking liquids until soup is desired consistency.

Steps:

• In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.