Creamy Potato and Leek Soup
This creamy potato and leek soup is delicious, simple, and loved by kids, making it a perfect family meal.
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
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