Potato Leek Soup III429 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.” - by Julie
Original recipe yields 8 servings
- In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
- 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.
Amount Per Serving (8 total)
- 488 cal
- 45.4 g
- 18.7 g
Based on a 2,000 calorie diet
Reviews (429)Rate This Recipe
"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..." See more 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!"
"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 ..." See morehalf 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."
"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 ..." See morehealthier 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!"
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