Creamy Potato and Leek Soup

Creamy Potato and Leek Soup

129

"A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be."

Ingredients

40 m {{adjustedServings}} servings 614 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
  2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
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Reviews

129
  1. 159 Ratings

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Good recipe, however, I made a few changes. After slicing I put three chopped leeks and an onion thru my food processor and then sauted in butter (not margarine). I then added only four potatos ...

I sauteed the leeks in bacon grease for the added flavor... and the second time I made this soup I sauteed 2 chopped stalks of celery and a chopped small onion. I also put 3 cups of the potato...

Such an amazing soup. I used 4 potatoes, and 1 big white onion. put them in the boiling water until the potatoes were really soft, then pureed them, put them back in the pot, and added the saute...