Thick, creamy, and comforting. Potato Leek Soup is the perfect fall or winter dinner, especially when paired with yummy rolls or this Easy French Bread.
Add the flour and stir constantly to ensure the flour is dispersed evenly and coating everything.
Next, add the water and bullion (or stock) and stir vigorously and constantly for about a minute or until the flour is diluted through the broth.
Add the bay leaf.
Bring soup to a boil, stirring regularly. Allow to boil for about 20 minutes or until potatoes are tender.
Remove the bay leaf and use an immersion blender to puree the soup. This can also be done in a regular blender, but see warnings in the post. You can also choose to leave soup the way it is, or use a potato masher to partially puree it.
At this point, stir in the heavy cream. Taste and add more salt and pepper, if needed.
Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/potato-leek-soup/