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Leek and Potato Soup
Keyword
Leek
,
Potatoes
Servings
4
Ingredients
2
Tbsp
butter
2-3
leeks
thoroughly cleaned and chopped
2
lbs.
potatoes
peeled and diced, about 6 medium
4
cups
chicken broth
low sodium
1/2
cup
half & half
1/2
cup
milk
Salt and pepper
to taste
Instructions
In a soup pot melt butter and sauté the leeks on low to medium heat for 3-4 minutes. The leeks should not get brown.
Add the potatoes and chicken broth; simmer until potatoes are tender, 20 to 25 minutes.
Pour half-and-half and milk into the soup and continue to simmer until slightly thickened.
Use an immersion blender, a regular blender, or a potato masher to blend the soup to your desired consistency.
Add salt and pepper to taste.
Notes
Hold back some of the half & half and/or milk and add more at the end to adjust the thickness of the soup to your liking.