Cream of Leek and Potato Soup Recipe

Name: Cream of Leek and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium russet potatoes, peeled and cubed or 4 yukon gold potatoes, and 4 russets; 3 (11 1/2 ounce) cans chicken broth or 6 cups chicken stock or 6 cups vegetable stock; 1 medium onion, finely chopped; 1 leek, finely chopped cleaned and dark green sections removed; 1 ½ teaspoons white pepper; ¼ teaspoon kosher salt or ¼ teaspoon sea salt; 2 teaspoons garlic or 5 garlic cloves; 2 (8 ounce) packages gruyere cheese; 4 tablespoons flour; 4 tablespoons butter; 2 cups milk or 2 cups light cream; 2 (11 1/2 ounce) cans cream of mushroom soup; 2 (8 ounce) packages cream of leek soup (optional) or 11 12 ounces of your favorite cream soup (optional); 4 -6 slices cooked bacon, drained, and crumbled (optional)

Servings: persons

8 medium russet potatoes, peeled and cubed or 4 yukon gold potatoes, and 4 russets
3 (11 1/2 ounce) cans chicken broth or 6 cups chicken stock or 6 cups vegetable stock
1 medium onion, finely chopped
1 leek, finely chopped cleaned and dark green sections removed
1 ½ teaspoons white pepper
¼ teaspoon kosher salt or ¼ teaspoon sea salt
2 teaspoons garlic or 5 garlic cloves
2 (8 ounce) packages gruyere cheese
4 tablespoons flour
4 tablespoons butter
2 cups milk or 2 cups light cream
2 (11 1/2 ounce) cans cream of mushroom soup
2 (8 ounce) packages cream of leek soup (optional) or 11 12 ounces of your favorite cream soup (optional)
4 -6 slices cooked bacon, drained, and crumbled (optional)

1
In a 6-quart saucepan over medium heat, melt the butter.
2
Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
3
Peel and cube the potatoes, add the leek, the onion, and cook them in the chicken broth until tender on medium to medium-high about 15 minutes.
4
Melt butter on medium-low, and then add the flour, and stir consistently until golden brown, be careful not to let this burn.
5
Slowly add the milk and mix consistently and until all of the milk is added.
6
Add the white pepper and the cream of Mushroom soup mix and stir consistently until thick.
7
Add this mix in to the potato mix and mix thoroughly.
8
Greate cheese and add slowly to the soup, until all of the cheese is gone.

1750

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 medium russet potatoes, peeled and cubed or 4 yukon gold potatoes, and 4 russets, 3 (11 1/2 ounce) cans chicken broth or 6 cups chicken stock or 6 cups vegetable stock, 1 medium onion, finely chopped, 1 leek, finely chopped cleaned and dark green sections removed, and more.

Yes, Cream of Leek and Potato 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.

Cream of Leek and Potato Soup

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