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Creamy Potato Leek Soup

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


  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 under running water with a clean vegetable brush; cut into small cubes.
  3. Melt margarine or butter 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.
Photo of Creamy Potato Leek Soup
Prep time: 30 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 08/31/20

1 Comments for "Creamy Potato Leek Soup"

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