Rating: 4.5 stars
169 Ratings
  • 5 star values: 100
  • 4 star values: 54
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.

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  • In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Nutrition Facts

614 calories; protein 11g; carbohydrates 65g; fat 35.9g; cholesterol 122.3mg; sodium 406.9mg. Full Nutrition
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