Potato Leek Soup III Recipe
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Potato Leek Soup III

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

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (387)

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup butter
  • 2 leeks, sliced
  • salt and pepper to taste
  • 1 quart chicken broth
  • 1 tablespoon cornstarch
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 2 cups heavy cream

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 481 | Total Fat: 45.2g | Cholesterol: 143mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 9, 2006 by Julie   view full review
I submitted this recipe several years ago, but I still make this all the time. I no longer...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 20, 2005 by Yasi   view full review
Fantastic recipe. I made the following changes: Used 5 cups of skin-on Red Potatoes, added 3...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 25, 2005 by sharefitness   view full review
This recipe was very helpful. I had to make some adjustments to the recipe as we are...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 1, 2006 by Melissajean   view full review
Very delicious and simple. I used white pepper and substituted fat-free half and half for 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 15, 2006 by Mel T   view full review
This came out great. I only used a half stick of butter and I substituted the heavy cream...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 15, 2003 by SUPERKITTYGG   view full review
I served this in Italian Bread Bowls, and I also added ham chunks. Everyone raved about it,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 15, 2003 by ORANGECOUNTYDUDE   view full review
Love this. I look for recipes that sound good, have high ratings, with as few ingredients as...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 11, 2006 by Lisa C.   view full review
SO VERY GOOD! We used vegetable broth instead of chicken, added spinach and carrots. Next...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 27, 2006 by Shannon :)    view full review
Like others who tried this recipe, I reduced the butter, used 1/2 and 1/2 rather than cream...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 29, 2003 by MISS ALIX   view full review
Very flavorful! A little rich, but delicious!

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