Rating: 4.5 stars
56 Ratings
  • 5 star values: 45
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 to broth mixture, 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.

Cook's Notes:

For thicker sauce use heavy cream in place of half-and-half.

I'd use salted butter, but don't add any more salt until the very end, to taste.

Nutrition Facts

250 calories; protein 5.3g; carbohydrates 28.9g; fat 13.2g; cholesterol 40.1mg; sodium 538.9mg. Full Nutrition