Potato Leek Soup III

Potato Leek Soup III

544
Julie 0

"A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day."

Ingredients 1 h 15 m {{adjustedServings}} servings 488 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Tips & Tricks
Baked Potato Soup I

This soup combines potatoes with bacon, cheese, and the works.

Slow Cooker Easy Baked Potato Soup

This may be the simplest potato soup ever.

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Reviews 544

  1. 700 Ratings

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Julie
1/9/2006

I submitted this recipe several years ago, but I still make this all the time. I no longer use so much butter, I half it, and I use half and half instead of heavy cream. This is also great as a clam chowder, with a can of drained baby clams added to it. Still great the next day, great blended, and goes perfect with a good sourdough bread. Quick and easy, still perfect for my house!

Yasi
11/20/2005

Fantastic recipe. I made the following changes: Used 5 cups of skin-on Red Potatoes, added 3 cloves of mashed garlic to the leeks, about 2 tsp of Cayenne and 1 tsp of onion powder. Also I substituted half and half for the heavy cream. After simmering, I used a hand blender to smooth it out. Very warm, flavorful and satisfying. Next time I'll reduce the butter to 3/4 cup and not salt the soup until the end. Between the butter and broth, it's plenty salty already.

sharefitness
12/25/2005

This recipe was very helpful. I had to make some adjustments to the recipe as we are vegetarians, so veg stock instead of chicken and lots more leek and added garlic – just play around with it! For a healthier option, use pam to brown the leeks & garlic, and sub cream with fresh milk. Add herbs and spices you love to make it your dish, it’s super tasty!