Creamy Potato Leek Soup

Name: Creamy Potato Leek Soup
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 8 Cups
Ingredients: 3 leeks (about 3 cups diced)3 potatoes (about 3 cups cubed)2 Tablespoons margarine or butter4 ½ cups low-sodium broth (any type)¼ cup 1% milk2 cloves garlic; minced or ½ teaspoon garlic powder½ teaspoon black pepper

A tasty soup that is creamy, garlicky and comforting. Ready in one hour!

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Oval ceramic serving dish with potato leek soup.

Prep time: 30 minutes
Cook time: 30 minutes
Makes: 8 Cups
Nutrition Facts: View label

Ingredients

3 leeks (about 3 cups diced)

3 potatoes (about 3 cups cubed)

2 Tablespoons margarine or butter

4 ½ cups low-sodium broth (any type)

¼ cup 1% milk

2 cloves garlic, minced or ½ teaspoon garlic powder

½ teaspoon black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Remove root and green tops from leeks. Slice in half lengthwise and rinse again under running water. Slice crosswise into ¼-inch slices.
Melt margarine or butter in a 2-quart saucepan over medium heat.
Add garlic and leeks. Cook until softened.
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.
Add remaining broth, milk and pepper. Simmer for about 5 minutes.
Refrigerate leftovers within 2 hours.

Notes

Try using parsnips for some of the potatoes. Add them a bit later than the potatoes because they will cook faster.
Try adding ½ teaspoon thyme with the pepper.

Comments

Submitted by mandy.hatfield@... on Mon, 01/29/2024 - 14:23

This was a popular recipe at a school cafeteria tasting. This was the first time I had students asking me can we get this on our school's cafeteria menu. So many students came back for seconds on this recipe.

Submitted by ndsullivan on Thu, 03/01/2018 - 13:39

I love this recipe! It's so cheap and easy to prepare.

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