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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."


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


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.

Nutritional Information Per Serving

no nutrition information available