Good afternoon here we will give you a recipe lee's creamy potato soup which is delicious The way preparing it is very easy. You just need to be careful to get results from lee's creamy potato soup which has aroma and taste that can evoke our tastes.

So that the result of lee's creamy potato soup, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare lee's creamy potato soup delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings required in prepare

1. Prepare 3 Tablespoons Butter
2. Prepare 1 Tablespoon Olive Oil
3. Take 1 Cup Celery Stalks (small dice)
4. Take 1 Small Yellow Onion (small dice)
5. Prepare 3 Cloves Minced Garlic
6. Prepare 5 Cups Medium Diced Russet Potatoes
7. Prepare 2 Cans (29 ounces) Chicken Stock
8. Take 2/3 Cup Whole Milk
9. Prepare 1 Teaspoon Seasoning Salt
10. Prepare 1 Cup Half and Half Cream
11. Prepare Corn Starch Slurry (only if needed to thicken)
12. Prepare 1 Cup Shredded Cheddar Cheese
13. Prepare Salt & Ground Black Pepper To Taste
14. Use 1/3 Cup Chopped Celery Tops (green leaves)

Here is how you achieve it. We hope you got benefit from reading it, now let's go back to lee's creamy potato soup recipe. Here is how you do that. While the veggies are cooking, peel and dice the potatoes.

Instructions to cook 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. Saute with a little salt and black pepper to taste. Add minced garlic towards the end.
2. Add diced potatoes, chicken stock, milk, celery salt, and seasoning salt. Bring the mixture to a simmer and let cook until potatoes are fork tender. 13-15 minutes Do not bring to a full boil.
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, only if needed!!) 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.
5. Adjust salt and pepper if needed. Add chopped celery leaves and enjoy. Garnish with bacon bits, sour cream, chives etc.
6. Done and ready to serve!

Add them to the soup pot, along with salt, pepper and Cajun spice. Melt butter in a large pot over medium heat. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.

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