Creamy Potato Leek Soup
Creamy Potato Leek Soup Image

Creamy Potato Leek Soup

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

8
servings
30 min
PREP TIME
1 hr 10 min
TOTAL TIME

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

1 cup Land O Lakes® Fat Free Half & Half

3 tablespoons chopped fresh chives

2 teaspoons prepared horseradish

 

Chopped fresh chives, if desired

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    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.

Tip #1

- 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.

Tip #2

- 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

170Calories
6Fat (mg)
15Cholesterol (mg)
860Sodium (mg)
25Carbohydrates (g)
2Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  November 04, 2013

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!

— says Jessi
Helpful?
  April 14, 2013

Simple and delicious!

— says Rebecca
Helpful?
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