Real Potato Leek Soup

Name: Real Potato Leek Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 18 small red new potatoes; 6 cup chicken broth; 3 leeks, chopped; 3 tablespoon butter; 2 cup milk; salt and pepper to taste

133 Ratings
100 Reviews
5 Photos

This soup can be made even better with the addition of crumbled bacon.

By Ashley

+ 1

prep:

30 mins

cook:

45 mins

total:

1 hr 30 mins

additional:

15 mins

Servings:

Max Servings:

Nutrition Info

Ingredients

18 small red new potatoes
6 cup chicken broth
3 leeks, chopped
3 tablespoon butter
2 cup milk
salt and pepper to taste

Directions

Step 1

Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.

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Step 2

When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Nutrition Facts

Per Serving:

399.79 calories; 9.75 g protein; 77.63 g carbohydrates; 6.34 g fat; 20.08 mg cholesterol; 796.13 mg sodium.Full Nutrition

Reviews (100)

Read All Reviews

Most helpful positive review

Wonder Wanda

11/01/2005

Awesome flavor and texture. This doesn't need fancy spices and a lot of complicated steps; it's easy and delicious. However if you want to add extra spices I found that mustard powder garlic and/or a sprinkle of nutmeg worked well with the potato and leek flavors. We also ate it with a toasted piece of sourdough bread (yum!) I'd also suggest adding the milk directly into the bowl. That way each person can control the soup's consistency to their preference and I didn't have to worry that the soup had milk in it that might spoil if I left it out for a couple hours or if it took more than a week to finish (which it did). I think we used more potatoes than were called for; we didn't have red potatoes so we had to guess but we used up the last of our baking potatoes (6 of them). It made enough for 2 people to eat for a week.

Helpful

(70)

Most helpful critical review

Anonymous

04/10/2003

thought this was really bland and I even used homemade chicken stock. no one i served it to liked it.

(4)

133 Ratings

5 69
4 38
3 17
2 6
1 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

01/10/2005

This recipe was quite easy to make. I substituted Yukon Gold Potatoes for colour and a dash of cumin to kick in some flavour. Although its been rated as boring I think you're best to season it to your own taste. Get creative not critical!

(64)

arrrrgh

09/23/2004

I made it as directed and it was a bit bland. Then I tried the suggestion that it "can be made even better with the addition of crumbled bacon". It sure can!

(57)

01/07/2004

For veggies & vegans you can do this quite well using veggie broth for the chicken & subbing soy milk.

(39)

Mandy Steinhardt

06/09/2004

I added a cut up ham steak and one of the cans of broth I used was garlic-flavored. It added a lot of flavor. I'd recommend adding garlic either when you saute the leeks or using garlic broth for extra flavor. Excellent soup and filling!

(31)