Page Feedback


Enter Photo Contest

Leek & Potato Soup

A nice easy soup - tastes great on a chilly day. It's good served with pumpernickel croutons.
I've also made this with fat free 1/2 & 1/2. It's not as rich but still very good and a lot less fat & calories."

Ingredients

4 cups of potatoes, peeled & diced
3 cups of leeks, thoroughly washed & thinly sliced
2 qts. of chicken broth
1 Tbsp. olive oil
1 Tbsp. butter
1/3 cup of half & half
2-3 Tbsp. fresh parsley, minced
Salt & pepper, to taste


Instructions

Heat olive oil & butter in a large Dutch oven & add potatoes and leeks and cook until leeks are transparent. Add chicken broth & simmer for about 40-50 minutes or till tender. Mash potatoes & correct seasoning to taste. Just before serving, remove from heat and stir in half & half (or 2-3 Tbsp. butter) by spoonfuls until blended. Top with parsley.
Enjoy!

Back To Top

Servings

4 to 6

Nutritional Information
Per Serving

no nutrition information available


Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More