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Creamy Potato and Leek Soup

Creamy Potato and Leek Soup

This creamy potato and leek soup is delicious, simple, and loved by kids, making it a perfect family meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 250 kcal

Equipment

  • large pot

Ingredients
  

  • ¼ cup butter salted preferred
  • 3 pieces leeks white and pale green parts only, sliced
  • 1 tablespoon chopped garlic
  • salt to taste
  • ground black pepper to taste
  • 1 quart chicken broth
  • 1 tablespoon cornstarch
  • 5 ½ cups peeled and diced potatoes or more to taste
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 cups half-and-half for a thicker soup, use heavy cream

Instructions
 

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Notes

I'd use salted butter, but don't add any more salt until the very end, to taste.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 539mgPotassium: 609mgFiber: 3gSugar: 3gVitamin C: 26mgCalcium: 103mgIron: 2mg
Keyword Creamy Potato and Leek Soup, creamy soup, leek soup, potato soup, soup, vegetarian
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