Potato Leek Soup II18 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley.” - by Ruth Greer
Original recipe yields 4 to 5 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 276 cal
- 11.3 g
- 31.8 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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!..." See more"
"Great recipe! Used real potatos and potato starch instead of potato flakes also used soy milk! Turned out great!..." See more"
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