Country Style Potato Leek Soup – a delicious recipe with unsalted butter, leeks, flour, chicken, bay leaf, red potatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut off roots, and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Slice in half lengthwise and chop into 1-inch sections. (You should have about 11 cups).
2
Heat butter in Dutch oven medium-low heat until foaming; stir in leeks, increase to medium heat, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15-20 minutes, do not brown. Sprinkle flour over leeks and stir to evenly coat; cook until flour dissolves, about 2 minutes. Increase heat to high.
3
Whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to boil. Reduce heat to medium-low, and simmer, covered, until potatoes are almost tender 5-7 minutes.
4
Remove pot from heat and let stand until potatoes are tender and flavors meld, 10-15 minutes. Discard bay leaf, season with salt and pepper; serve immediately.
837
kcal
Calories
30
g
Fat
37
g
Carbs
102
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 4 -5 lbs leeks, 1 tablespoon unbleached all-purpose flour, 5 1/4 cups chicken stock or 5 1/4 cups canned low sodium chicken broth, and more.
Yes, Country Style Potato Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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