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Creamy Potato Leek Soup

Notes

Recipe 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. 
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

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

  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.

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. 
Photo of Creamy Potato Leek Soup
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 8 Cups
Nutrition Facts: View Label

Comment

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