Rating: 4.5 stars 4.6
1081 Ratings
  • 5 star values: 814
  • 4 star values: 210
  • 3 star values: 34
  • 2 star values: 13
  • 1 star values: 10

A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

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  • Stir 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.

Nutrition Facts

488 calories; protein 3.7g; carbohydrates 18.7g; fat 45.4g; cholesterol 145mg; sodium 673mg. Full Nutrition
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