Creamy Potato Leek Soup

Creamy Potato Leek Soup

This is an easy-to-make-ahead soup for a chilly winter's night.

30 min.prep time 1:10total time
8 servings
6 Ratings

Ingredients

3 tablespoons Land O Lakes® Butter
1 1/2 pounds (5 cups) Yukon gold or russet potatoes, cut into 1-inch pieces
4 medium leeks, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (32-ounce) box (4 cups) chicken broth
3 tablespoons chopped fresh chives
2 teaspoons prepared horseradish
Chopped fresh chives, if desired

Directions

Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until leeks are softened.

Add chicken broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 25-27 minutes or until potatoes are tender. Stir in half & half.

Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend until smooth. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons chives and horseradish. Garnish with chopped fresh chives, if desired.

Recipe Tip

Leeks are grown in sandy soil, so it’s important to rinse them well. Slice lengthwise and run water between the layers so all the sand is washed away. Chop the white and tender green parts of the leeks.

Recipe Tip:
Soup can be served chilled. Prepare as directed above. After blending, refrigerate for at least 2 hours. Before serving, stir in 1 cup additional half & half if soup is too thick.

Nutrition Facts (1 serving)

Calories: 170

Fat: 6g

Cholesterol: 15mg

Sodium: 860mg

Carbohydrates: 25g

Dietary Fiber: 2g

Protein: 5g

Recipe #12875©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Very simple and adaptable. I've served it with bacon and sour cream like a "baked potato soup." I've also tried it with shredded chicken breast and fresh peas. The flavor of the soup is great on its own, but lends itself well to many variations and additions. When I had 2 cups left over once I thinned it out with milk and poured it over a beef roast and veggies like a gravy. INSTANT HIT!
Simple and delicious!
was the best potatoe leek soup i have ever tried. It has become a family favorite!
It is very good.
Very creamy and sure tastes rich and potatoey!! Next time though I won't put 4 leeks in as it was a bit strong...maybe just 2 leeks. This is delish and yes, I will make it again.
I didn't have half and half on hand so I used your site to substitute 1/3 butter with 2/3 milk. The soup was so good...

Oh! I also tried it with 1/2 can of peas.

Still great!

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