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Creamy Potato Leek Soup
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Makes:
8 Cups
Prep time:
30 minutes
Cooking time:
30 minutes
Ingredients
3 leeks (about 3 cups diced)
3 potatoes (about 3 cups diced)
2 tablespoons butter or margarine
4 ½ cups chicken broth
¼ cup 1% milk
2 garlic cloves, minced or 1/2 teaspoon garlic powder
½ teaspoon black pepper
Directions
- Remove root and green tops from leeks. Slice in half lengthwise and rinse well under running water. Slice crosswise into ¼ inch slices.
- Scrub potatoes well; cut into small cubes.
- Melt butter or margarine in a 2-quart saucepan over medium heat.
- Add garlic and chopped 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.