Creamy potato and leek soup is quick and easy to prepare with simple ingredients and is a warm and delicious meal for the whole family to enjoy.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
250 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Step 2
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Step 3
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.
Ingredients
1 tablespoon cornstarch
2 cups half-and-half
salt and ground black pepper to taste
2 teaspoons garlic powder
1 quart chicken broth
1 tablespoon chopped garlic
1 tablespoon onion powder
3 leeks (white and pale green parts only), sliced
0.25 cup butter
5.5 cups peeled and diced potatoes, or more to taste
