Potato Leek Soup III Recipe - Allrecipes.com
Potato Leek Soup III Recipe
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Potato Leek Soup III
See how to make a comforting, creamy potato and leek soup. See more
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Potato Leek Soup III

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 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!

Most Helpful Critical Review
Feb 08, 2006

Eating this soup was a lot like drinking out of a grease trap.

Nov 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.

Dec 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!

Feb 15, 2006

This came out great. I only used a half stick of butter and I substituted the heavy cream with evaporated skim milk and you would never know the difference. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). I will definitely be making this again. Thanks for the great recipe.

Feb 01, 2006

Very delicious and simple. I used white pepper and substituted fat-free half and half for 1/2 of the heavy cream. I also pureed the soup after it cooled a little. I garnished it with gruyere cheese and Italian parsley. Update: I made again and decreased butter to 1/2 cup and used fat-free half&half. Also, garnished with crumbled bacon along with the gruyere cheese and parsley.

Nov 15, 2003

I served this in Italian Bread Bowls, and I also added ham chunks. Everyone raved about it, even my young grandkids went crazy for it!!!

Nov 15, 2003

Love this. I look for recipes that sound good, have high ratings, with as few ingredients as possible to make things easy. This is a great one and very tasty. Don't get hung up on needing Yukon Gold taters...new white are just as good. Try using half and half instead of heavy cream if you don't like things so rich.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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