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Potato-Leek Soup Recipe

Read Reviews (12)
4.73 12
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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 King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 2 chicken bouillon cubes

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.

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

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.

Reviews for Potato-Leek Soup(12)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
Reviewed Sep. 22, 2012

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

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