This potato and leek soup recipe is delicious and simple! Not only do my somewhat picky kids love to eat this soup, but they love to help me make it too.
Ingredients
- ¼ cup butter
- 3 leeks (white and pale green parts only), sliced
- 1 tablespoon chopped garlic
- salt and 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
Directions
Step 1
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.
Step 2
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.
Step 3
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Tips
For a thicker soup use heavy cream in place of half-and-half.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 250 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 40% |
Cholesterol40mg | 13% |
Sodium539mg | 23% |
Total Carbohydrate29g | 11% |
Dietary Fiber3g | 11% |
Total Sugars3g | |
Protein5g | |
Vitamin C26mg | 131% |
Calcium103mg | 8% |
Iron2mg | 9% |
Potassium609mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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