Easy Potato and Leek Soup recipe

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Ingredients

6 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2 leeks, chopped
2 teaspoons margarine
1 ½ cups heavy whipping cream

Nutrition Info

614.2 calories
carbohydrate: 65 g
cholesterol: 122.3 mg
fat: 35.9 g
fiber: 7.8 g
protein: 11 g
saturatedFat: 21.1 g
servingSize: -
sodium: 406.9 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.

  2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Recipe Yield

4 servings

Recipe Note

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

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