a few tasty dog treats you can create quickly using basic materials!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter, or more if needed
- 2 leeks, cleaned and chopped
- ½ cup chopped onion
- 6 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese (Optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
Instructions
- Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
- Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
- Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
- Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 983 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly. The flavour, seasoning and texture was perfect. Leek and Potato Soup is traditionally mild and smooth. Spicing it up is counter-intuitive to what is expected for the dish. Would not change a thing.
Thought it was superb. Did not add the bacon bits n it was tasty enough. Used only 3 potatoes…. Otherwise, ill def make again
Loved this soup. I did alter it slightly, but this is a good base. I would rate the original 4/5 but with alterations it brings it up to a 5/5. I used minced garlic (4 cloves) rather than garlic powder, and added it, a bit of celery and celery leaves, and the black pepper to the vegetable mixture while it was sauteing rather than at the end (I don’t understand why you would add garlic after all the cooking is already done rather than letting the flavor seep into all the other ingredients). I also added a small bay leaf and a dash of dried thyme to the broth while it simmered, and used heavy cream rather than half and half to give it a little extra body (I didn’t use the optional cheese). Mine also didn’t need to cook as long as the recipe stated, knock about 5 minutes off each simmer and completely omitted the second one as it was unnecessary and more likely to cause the cream to break.
4 cloves fresh garlic, more herbs, celery, white cheddar herb cheese, then i pureed in blender
Used fresh garlic, sharp cheddar and added a celery stalk.
Delicious, added a dash of dried herbs de provance before simmering the potatoes, used a dash of instant mashed potatoes to thicken; just before serving.
Very delicious soup. I did put about half of this soup into my magic bullet to blend. Then I readded to the soup. I also seasoned the soup to my liking, (as others have mentioned in their reviews}.
Super easy! Great tasting! Followed as directed. Next time I make it I will add some bacon bits or actually cook some strips of bacon and add. Highly recommend.
Loved it. Loved it. After reading other reviews I added fresh garlic and dried thyme. I will add this to my soup rotation. Thanks for sharing this recipe.
I made this soup and followed the directions exactly. I was very disappointed it was so bland even though I added 4 cloves of garlic & sauté them with the onions & the leeks. I went to the reviews & added spices like thyme, roasted & garlic spice, celery salt, a bay leaf, & paprika but it still felt like something was missing. I didn’t add hot sauce because I don’t like food that’s hot tasting but food that has flavor. This recipe didn’t do it for me I had such high hopes. What did I do wrong?
I loved the simplicity of this recipe. Based on other reviews, I used 6 small leeks instead of 2. Didn’t have parsley and didn’t want to add cheddar cheese. I used Organic Vegan Protein Broth which was super creamy instead of half and half and chicken broth. I don’t have a blender so I served it cottage style and enjoyed it very much!
Very tasty! Will be a staple now. Thank you!
This is, by far, the best leek and potato soup I have ever made.
I decided to try recipe, because first recipe I made with leeks and potatoes was so bland. After reading approximately 20 reviews, I decided to try those suggestions: added 1 large carrot and celery stalk, sautéed all vegetables with bay leaf/thyme/rosemary but omitted parsley, and used minced garlic. Removed bay leaf before adding potatoes. Couldn’t find small bag of Yukon Gold so my store had Petite Gold — good substitute just cut them in half. For cheddar cheese, used 4 blend and think it added extra flavor. Also decided to try another suggestion adding Nutmeg and I love Cinnamon so used it too — think it complemented Nutmeg. Then I used immersion stick blender — left some chunks. I might even try suggestion to add cannellini beans next time. But soup definitely filling and full of flavor. Will be one of my go to soups when I don’t know what I want to eat. Also easy to make and great with pita sandwiches or just crusty bread. Am glad I took a chance on this recipe.
Wonderful soup……..make sure to cut small cubes so the potatoes can cook faster and break apart more readily. Delicious !!!
This is my go-to recipe for potato leek soup. Always a pleaser!
This is fantastic! I also used fresh minced garlic, a bit of cayenne pepper, no bay leaf, and used immersion blender a little leaving some potato chunks. Stirred cheddar cheese into individual bowls and crumbled bacon atop homemade croutons! YUM! It’s a keeper!!
Delicious. I purée the soup and had a roll with it, yum.
It was delicious! I used white pepper instead of black pepper.
Simple, easy to make with a great taste. Would certainly make this again.
Very flavorful although mine turned out more like mashed potatoes. I may have used a little to much heat. I would recommend adding a little more liquid and simmering on low.