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Potato-Leek Soup

 Potato-Leek Soup
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
8 ServingsPrep: 30 min. Cook: 20 min.

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 King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 2 chicken bouillon cubes

Directions

  • 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.
  • 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).

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Potato-Leek Soup (continued)

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