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Winter Leek and Potato Soup Recipe

Recipe by: Sassa

"A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
  • 2Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
  • 3Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
  • 4Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 362 cals
  • 2 tablespoons butter, or more if needed
  • 2 leeks, cleaned and chopped
  • 1/2 cup chopped onion
  • 6 potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 4 ounces shredded Cheddar cheese (optional)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    362
    18%
  • Fat:
    15.4
    24%
  • Carbs:
    45.7
    15%
  • Protein:
    11.6
    23%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

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