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A great-tasting, hearty and satisfying soup that’s perfect for a lunch or to start an otherwise light dinner.
Ingredients
- 2 tablespoons butter, or more if needed
- 2 leeks, cleaned and chopped
- ½ cup chopped onion
- 6 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese (Optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
Directions
Step 1
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
Step 2
Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
Step 3
Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
Step 4
Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 364 | |
| % Daily Value * | |
| Total Fat15g | 20% |
| Saturated Fat9g | 47% |
| Cholesterol49mg | 16% |
| Sodium983mg | 43% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber6g | 20% |
| Total Sugars5g | |
| Protein12g | |
| Vitamin C48mg | 239% |
| Calcium227mg | 17% |
| Iron3mg | 14% |
| Potassium1051mg | 22% |
*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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source by allrecipe
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