Potato Leek Soup III

Name: Potato Leek Soup III
Prep time: 15 min
Cook time: 60 min
Yield: 8
Ingredients: 1 cup butter; 2 leeks, sliced; salt and pepper to taste; 1 quart chicken broth; 1 tablespoon cornstarch; 4 cups Yukon Gold potatoes, peeled and diced; 2 cups heavy cream

⏱️ Ready in 1h 15m 🥄 Prep 15 min 🔥 Cook 1h 👥 8 servings 👁️ 3 views

A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Prep 15 min

Cook 1h

Serves 8

Difficulty Medium

🛒 Ingredients

1 cup butter

2 leeks, sliced

salt and pepper to taste

1 quart chicken broth

1 tablespoon cornstarch

4 cups Yukon Gold potatoes, peeled and diced

2 cups heavy cream

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 488

% Daily Value*

Total Fat 45.4g 58%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 673mg 29%

Total Carbohydrate 18.7g 7%

Dietary Fiber 1.5g 5%

Total Sugars 0.8g

Protein 3.7g 7%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large pot over medium heat, melt butter.

Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot.

Add the potatoes and bring to a boil.

Season with salt and pepper.

Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.

Season with salt and pepper before serving.