Potato Leek Soup III

Potato Leek Soup III

551

"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

1 h 15 m servings 488 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

551
  1. 708 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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 substi...

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! ...

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...

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 che...

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!!!

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 Yuk...

SO VERY GOOD! We used vegetable broth instead of chicken, added spinach and carrots. Next time we'll use less butter and try half and half instead. It's a flexible, delicious recipe!

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