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Potato-Leek Soup Recipe

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4.5 14 13
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This savory soup is a dish we especially enjoy for dinner on a cold night. Served with hot homemade bread or rolls, it's delicious.—Patricia Wells, Riverhead, New York
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups sliced leeks (white portion only)
  • 1/2 cup butter, divided
  • 5 cups cubed peeled potatoes
  • 3/4 cup chopped celery
  • 1-1/3 cups cubed carrots
  • 1 teaspoon salt, divided
  • 2 cups water
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 2 chicken bouillon cubes

Nutritional Facts

298 calories: 1 cup, 16g fat (10g saturated fat), 47mg cholesterol, 774mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 7g protein .

Directions

  1. In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, celery, carrots, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
  2. Meanwhile, in a medium saucepan, melt remaining butter. Stir in flour, pepper and remaining salt until smooth; gradually add the milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetables. Simmer, stirring occasionally, until heated through. Yield: 8 servings (about 2 quarts).
Originally published as Potato-Leek Soup in Taste of Home December/January 1995, p65


Reviews for Potato-Leek Soup

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bevy21
Reviewed May. 11, 2015

"This is a great soup. It's quick, easy, and flavourful. It is definitely a keeper."

MY REVIEW
webesmiley
Reviewed Feb. 5, 2015

"First time making it tonite--very nummy! Used chicken broth in place of water and added a small chunk of leftover cooked ham that I chopped/diced up. Pretty simple to prepare. Made quite a full pot....looking forward to sharing it with other family and friends."

MY REVIEW
Cinnylou52
Reviewed Feb. 27, 2014

"This is our new favorite soup! I've made it several times and it's always a hit. I've made it using vegetable broth instead of chicken broth for friends who are vegetarian. Also I usually add about 1 cup of half and half along with the milk. Otherwise it's great just the way it is!"

MY REVIEW
Marc Erich
Reviewed Mar. 6, 2013

"This soup turned out delicious! Very simple to prepare and tasted wonderful! I took my time making it, as I was preparing other dishes as well. A definate addition to my recipe collection!"

MY REVIEW
Andiluvs2cook
Reviewed Nov. 3, 2012

"This made a nice pot of soup. I used 2 cups chicken stock in place of the water. Very tasty!"

MY REVIEW
millersbay
Reviewed Oct. 17, 2012

"Ditto what cad222 wrote! This went over well with us all...even my husband who is not normally a fan of soup. He says "this one has some substance!" We will be making it again for sure. (I omitted the carrots and garnished with a little shredded cheese & crumbled bacon.)"

MY REVIEW
cad222
Reviewed Sep. 22, 2012

"Made this tonight with fresh potatoes, leeks, and carrots from my garden. It turned out great. Good fall comfort food!"

MY REVIEW
keverwann
Reviewed Apr. 21, 2012

"This was good, but it needed more liquid and we didn't even add the celery. We also left out the bouillon cubes because we didn't have any. This was a great use of the leeks I found - prewashed, prechopped, and frozen for 1 Euro for a kilogram."

MY REVIEW
kay49038@hotmail.com
Reviewed Feb. 12, 2012

"We love this soup, I've made it 3 times in the last month. I use the Knorr homestyle stock concentrate instead of boullion and it is really delicious."

MY REVIEW
estherbotelho
Reviewed Dec. 13, 2011

"Because we are SALT conscious in our household, I used only the first 1/2 tsp. salt with leek and potato and swapped out the water for my homemade chicken broth with less salt and added two garlic cloves minced. I omitted the chicken boullion in the white sauce. Two thumbs up!"

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