*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I submitted this recipe several years ago, but I still make this all the time. I no longer use so much butter, I half it, and I use half and half instead of heavy cream. This is also great as a clam chowder, with a can of drained baby clams added to it. Still great the next day, great blended, and goes perfect with a good sourdough bread. Quick and easy, still perfect for my house!
Fantastic recipe. I made the following changes: Used 5 cups of skin-on Red Potatoes, added 3 cloves of mashed garlic to the leeks, about 2 tsp of Cayenne and 1 tsp of onion powder. Also I substituted half and half for the heavy cream. After simmering, I used a hand blender to smooth it out. Very warm, flavorful and satisfying. Next time I'll reduce the butter to 3/4 cup and not salt the soup until the end. Between the butter and broth, it's plenty salty already.
This recipe was very helpful. I had to make some adjustments to the recipe as we are vegetarians, so veg stock instead of chicken and lots more leek and added garlic – just play around with it! For a healthier option, use pam to brown the leeks & garlic, and sub cream with fresh milk. Add herbs and spices you love to make it your dish, it’s super tasty!
This came out great. I only used a half stick of butter and I substituted the heavy cream with evaporated skim milk and you would never know the difference. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). I will definitely be making this again. Thanks for the great recipe.
Very delicious and simple. I used white pepper and substituted fat-free half and half for 1/2 of the heavy cream. I also pureed the soup after it cooled a little. I garnished it with gruyere cheese and Italian parsley. Update: I made again and decreased butter to 1/2 cup and used fat-free half&half. Also, garnished with crumbled bacon along with the gruyere cheese and parsley.
Love this. I look for recipes that sound good, have high ratings, with as few ingredients as possible to make things easy. This is a great one and very tasty. Don't get hung up on needing Yukon Gold taters...new white are just as good. Try using half and half instead of heavy cream if you don't like things so rich.
I LOVE this recipe. I do make some changes: I use half the butter and half and half instead of cream. I add garlic and onion (I like spring onion) or shallot while cooking the leeks. I don't usually put them in at the beginning but cut them while the leeks are cooking and add them as soon as I am done preparing them. I add some white wine towards the end of the 15 minutes of cooking the leeks and let it cook off. When I add the broth, I also add cayenne and ground mustard. Finally, I use one sweet potato along with any other potatoes I have on hand. I love the sweet flavor it adds. I also use my potato masher at the end to mush it all a little bit for a creamier soup.