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Potato Leek Soup III Recipe

Recipe by: 106a802496d678ba

"A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
  • 2Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Ingredients
  • 8 servings
  • 488 cals
  • 1 cup butter
  • 2 leeks, sliced
  • salt and pepper to taste
  • 1 quart chicken broth
  • 1 tablespoon cornstarch
  • 4 cups Yukon Gold potatoes, peeled and diced
  • 2 cups heavy cream
Nutrition

Amount per serving ( 5 total)

  • Calories:
    488
    24%
  • Fat:
    45.4
    70%
  • Carbs:
    18.7
    6%
  • Protein:
    3.7
    7%
  • Cholesterol:
    145
    48%

Based on a 2,000 calorie diet

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