Cream of Potato Leek Soup – a delicious recipe with leeks, russet potatoes, white onion, butter, chicken broth, cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
For this recipe use ONLY the white ends of the leeks.
2
Depending on the size of the leek this may be a very small amount.
3
You want very little, if any green.
4
Save the rest of the leek for another recipe if this bothers you but don't use it in this recipe.
5
Rough chop the onion and leek ends and saute in butter until tender.
6
Add chicken broth and potatoes and simmer until potatoes are tender; about 15-20 minutes.
7
Remove from heat, add cream and stir.
8
Blend everything in a blender until smooth, pouring batches into another pot.
9
Add pepper and salt to taste.
10
Serve with minced chives on top.
11
I serve this soup with little sandwiches made of dinner rolls, ham (Honey Baked makes for the best) and honey mustard.
929
kcal
Calories
58
g
Fat
20
g
Carbs
79
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 9 ingredients. The key ingredients include: 3 leeks, 4 medium russet potatoes, 1 white onion, 2 tbsp butter, and more.
Yes, Cream of 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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