“This is a very savory and tasty soup!” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
- Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.
Nutrition
Amount Per Serving (7 total)
- Calories
- 243 cal
- 12%
- Fat
- 19.3 g
- 30%
- Carbs
- 16.8 g
- 5%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"I don't know what some of the reviewers did to make their recipes no good, because mine was delicious!! It was amazing! My whole family thought so...." See more"
Honey
"Made some changes...Used 3 - 4 large red potatoes, either 2 qts of vegetable broth or 1 qt water & 1 qt veg. broth, use evaporated milk, and lots of fresh cracked pepper...We like it a little chunky s..." See moreo didn't blend smooth, and addded some fresh grated parmesean cheese right before serving, along with the chives...Can also add some fresh mushrooms for added flavor"
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