Creamy Potato and Leek Soup

Name: Creamy Potato and Leek Soup
Total time: 45 min
Yield: 8 Servings
Ingredients: 🧈 ¼ cup butter; 🥛 2 cups half-and-half; 3 leeks (white and pale green parts only), sliced; 🥔 5 ½ cups peeled and diced potatoes; 🧄 1 tablespoon chopped garlic; 🧂 Salt and ground black pepper to taste; 1 tablespoon onion powder; 2 teaspoons garlic powder; 1 quart chicken broth; 1 tablespoon cornstarch

Cost $10, save $20

Source: Recommended by CookPal

45 Min
8 Servings
$10

Creamy Potato and Leek Soup

Cost $10, save $20

Source: Recommended by CookPal

45 Min
8 Servings
$10

INGREDIENTS

Dairy
- 🧈 ¼ cup butter
- 🥛 2 cups half-and-half
Vegetables
- 3 leeks (white and pale green parts only), sliced
- 🥔 5 ½ cups peeled and diced potatoes
- 🧄 1 tablespoon chopped garlic
Seasonings
- 🧂 Salt and ground black pepper to taste
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
Liquids
- 1 quart chicken broth
Thickener
- 1 tablespoon cornstarch

STEPS

Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.

Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder.

Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.

Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

NUTRIENTS

Per 1 serving

🔥

250

Calories

5
Protein
29
Carbs
13
Fats

💡 For a lower calorie option, substitute half-and-half with a lower fat milk or almond milk.Use fresh leeks for better flavor and avoid the woody green parts.Blending with a hand blender ensures smooth consistency, but a regular blender can also be used with caution.