The party will go well with these little cheesecakes. Despite the fact that they taste best when eaten just out of the oven, you may prepare them the day before and refrigerate them overnight.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 potatoes, peeled and cubed
- 1 (14.5 ounce) can chicken broth
- 2 leeks, chopped
- 2 teaspoons margarine
- 1 ½ cups heavy whipping cream
Instructions
- In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
- In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)
Nutrition Facts
| Calories | 614 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 8 g |
| Protein | 11 g |
| Saturated Fat | 21 g |
| Sodium | 407 mg |
| Sugars | 5 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I used almond milk instead of heavy cream, 12 grinds of peppercorns, 1/4 tsp salt and 1/8 tsp nutmeg and 3 small cloves of garlic. Wonderful and creamy. My husband is still raving about his 1st taste of potato leek soup!!!
I used butter instead of margarine and while this was super simple it lacked flavor. Salt and pepper are a must and next time I would increase the broth and cut back on the whipping cream. Carrots and celery would be a nice addition. Again, super simple and this has potential but needs tweaked.
This recipe turned out beautifully. The only thing I added was some salt and pepper and garlic when I cooked the leaks and also more salt and pepper to taste when I put everything together in the soup pot?! Great Recipe!
Very easy and remarkably tasty. I threw some fresh rosemary from the garden into the soup and a little fennel. Will definitely do this anew!
This was a fantastic and oh so easy recipe! I can’t say enough positive about it and I know anyone you are serving this to is going to give you many compliments on how creamy and wonderfully textured the soup is. The only things missing were any spices but I think that was probably so we could do this all to our personal tastes. For me, I added enough salt to give it a tinge of that taste, some cracked pepper in the amounts we love, and a small amount of sugar. You can do whatever you like, it would be hard to overpower the soup itself. Lovely!
I added one more leek because I love the flavor of leek, and boy did I really enjoy this soup. The extra leek made it that more flavorful. YES I will make it again, and again, and again.
Really good recipe, only 4 star because I had to add a lot more seasoning. I added 1t Lawrys seasoned salt, 1 1/2t Adams all purpose seasoning, 1/2t black pepper, 6 shakes of Tabascoalong with 3t minced garlic from the jar, I had used the heavy cream and then it came out awesome!
I add a package of center cut bacon cooked crisp and crumbled and did not mash the potatoes.
delicious
This receipt turned out very well without modification. Yummy!
Easy to make and everyone enjoyed it!
I am grateful to have picked this recipe for my first attempt at potato leek soup. Delicious!
It really only makes 4 small servings–depending how you define “small” ;). In the end, my soup was alright, but needed more leek flavour.
It was really good, but maybe I was using super large potatoes because there wasn’t enough broth to cover them and I had to keep turning them over with a spoon so they’d cook evenly. At the end I added a teaspoon of salt and a teaspoon of garlic powder–just right!
Tried this for dinner last night. The entire family including a 2, 4 and 6 year old loved it. Also chopped some kale to put in at the last minute. Delicious.
Delicious and comforting soup! I used a combination of milk and half & half in place of heavy whipping cream. I also added some thyme.
This was SUPER easy to make & tasty, might add some more veg next time , a tad salt & pepper to taste. Will make again for sure.
This was a pretty good recipe. It could use some salt and pepper though.
I followed the recipe as instructed. I sweat leek, onions and pasted the garlic. Add the three ingredients with heavy cream didn’t require much creamy and pureed it to a creamy texture. Delicious.
I loved it! I used coconut oil to saute the leeks until they were a golden brown and yukon gold potatoes. I also used half and half instead of heavy cream which gave it a lighter consistency. I added some pepper to taste and I almost ate all four servings!
This was so good and not very difficult at all! I followed other reviewer’s advice and used 3 leeks and 3 potatoes, made a roux then stirred in the broth, garlic powder and celery salt (no fresh celery), then pureed til mostly smooth with a few soft chunks. Added about half of the amount of half-and-half but next time I’ll try just using milk. Got rave reviews on this one – thanks!!!