Potato Leek Soup III

Made  times
Molly 2

Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.

Modified from: Potato Leek Soup III

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Serving size has been adjusted!

Original recipe yields 8 servings



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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.


I received leeks in my green box and potato leek soup seemed like the obvious answer. Over all, this recipe was very good and easy to make. It does have way too much butter. Next time I will ...