“This soup can be made even better with the addition of crumbled bacon.” - by Ashley
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
- When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
Nutrition
Amount Per Serving (8 total)
- Calories
- 389 cal
- 19%
- Fat
- 6 g
- 9%
- Carbs
- 76.9 g
- 25%
Based on a 2,000 calorie diet
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Reviews (82)
Rate This Recipe
"Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However, if you want to add extra spices, I found that mustard powder, garlic, and..." See more/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference, and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week."
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