This recipe for potato and leek soup is tasty and easy to make! My fairly finicky children like helping me cook this soup as much as they enjoy eating it.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- ¼ cup butter
- 3 leeks (white and pale green parts only), sliced
- 1 tablespoon chopped garlic
- salt and ground black pepper to taste
- 1 quart chicken broth
- 1 tablespoon cornstarch
- 5 ½ cups peeled and diced potatoes, or more to taste
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 cups half-and-half
Instructions
- 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, 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.
- For a thicker soup 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
| Calories | 250 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 539 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty solid as written, I added quite a lot of minced garlic though. Was a hit all around.
This is my second time making this soup. First time I followed the recipe as-is, and it was yummy (4 stars). Second time around I made the following changes: fried 2 strips of bacon in the pot and used the grease from that, so I only used 1/2 the amount of butter. Then I doubled the fresh garlic and skipped the garlic powder. I also skipped the cornstarch as the potatoes made the finished product thick enough. The result was phenomenal!
Made thos soup the other day and it was delicious.
Reduced the cornstarch to 50%. Tasted delicious
This is a great recipe and very easy. I did make a few changes, I only used 2 to 3 tablespoons of butter to sauté the leeks, also added 2 cloves of garlic, 1 shallot and 1 teaspoon of nutmeg. Smelled sooo good while cooking. I also sometimes add bacon and cheddar cheese or a baby clams as some others suggested. Overall a great recipe and my family loves it. Thanks for submitting!
This was SO good!!! I usually don’t make cream soups but, my wife mentioned potato soup one day. So, taking that as a challenge, I found this recipe and made it. Used crisp crumbled bacon and basil as a garnish and you have 2 new fans!!! Loved it!
This is an easy and very good recipe. I didn’t have cornstarch so omit it. I did add cooked celery and some cheese sauce before blending. I will make again!
This soup came out great! I usually don’t use either onion powder or garlic powder, preferring the real thing, but used them since I was short on time and the final outcome was delicious! My lunch guest agreed. The only thing I changed was that I used vegetable broth since I don’t eat meat. Will definitely make this again.
I’ve been using Allrecipes for quite a while but this is my first review! This recipe is simple, straightforward and optimizes the main flavours of the ingredients. Using salted butter and broth I chose not to add too much extra salt, instead I added slightly more pepper and dried parsley. After the soup was fully cooked I removed it from the heat and blended, adding 1/2 cup of heavy cream and blending a bit more. The consistency of the soup came out thick and creamy while preserving the flavours of the leak and potato. For presentation purposes I added a sprinkle of Parmesan and fresh parsley. Delicious!!
I did not make any changes to this recipe, it was very good but was not my favourite (just my opinion, my family loved it!).
Made this precisely as recipe calls for. Excellent flavor and texture.
Very easy to make. I doubled the leeks and used heavy cream. This is a delightful winter soup to be enjoyed with a side of crusty bread. I will be sending some to the nurses working with my wife as a quick break in their busy day. :}
This soup is delish as-is, but it does come out on the thicker side. You could probably get away with omitting the corn starch. I’m going to make it a second time, but I’m adding half a yellow onion and will probably omit the corn starch. I may also add the half-and-half during the last 5 minutes of simmering before blending the soup.
I used fresh chopped onion and 3 large cloves of garlic instead of the powder in the recipe. 1/2 teaspoon of salt and one teaspoon of finely ground pepper. Delicious.
Good soup! My wife absolutely loved it. She’s a potato lover so instead of pureeing the soup with a hand blender I cut the potatoes into rustic bite sized chunks. Added to the texture of the soup and gave it heartier look.
I didn’t use cream and I think that affected the flavor. I didn’t taste the leeks enough and it needed more garlic flavor.
Did add carrots We loved it
Easy and delicious. Making it again. My husband and I loved it
I’ve made this recipe several times after a family member sent it to me. Fantastic soup. Love how easy this recipe is to follow! Thanks 🙂
Delicious is all I can say! Super easy to make as well
I made this soup, and omitted the half n half, to save on calories. I used 2 leeks, 6 yukon gold potatoes (unpeeled). I did not add the cornstarch either. Once the potatoes were cooked, I used a hand immersion blender to make it smooth. Yum.