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Potato Leek Soup II

Potato Leek Soup II

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Ruth Greer

Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.
  2. Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.
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Reviews

Edie
20
3/4/2003

This recipe could not get much easier. I made for my husband and he LOVED it! I can't wait to make it again. Just be sure to clean your leeks throughly as they like to hold dirt!

Irene
8
2/11/2008

Great recipe! Used real potatos and potato starch instead of potato flakes also used soy milk! Turned out great!

Marta
7
4/22/2010

We love this soup. It is tasty and easy. We have salad and fresh french bread and cheese on the side.