Oregon State University OREGON STATE UNIVERSITY

Creamy Potato Leek Soup

Photo of Creamy Potato Leek Soup
Prep time: 30 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)
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Ingredients

3
leeks (about 3 cups diced)
3
potatoes (about 3 cups diced)
2 Tablespoons
butter or margarine
4 1⁄2 cups
chicken broth
1⁄4 cup
1% milk
2
garlic cloves, minced or 1/2 teaspoon garlic powder
1⁄2 teaspoon
black pepper

Directions

  1. Remove root and green tops from leeks.  Slice in half lengthwise and rinse well under running water.  Slice crosswise into ¼ inch slices. 
  2. Scrub potatoes well; cut into small cubes.
  3. Melt butter or margarine in a 2-quart saucepan over medium heat.
  4. Add garlic and chopped leeks. Cook until softened.
  5. Add potatoes and enough broth to cover.  Cover pan and simmer until potatoes are soft.  Mash with a potato masher or fork until potatoes are fairly smooth. 
  6. Add remaining broth, milk and pepper.  Simmer for about 5 minutes.
  7. Refrigerate leftovers within 2 hours.
Last updated: 07/21/17

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