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Potato-Leek Soup

This savory potato-leek 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 (about 2 quarts)

Ingredients

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

Directions

  • In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes.
  • Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.
Nutrition Facts
1 cup: 284 calories, 14g fat (9g saturated fat), 40mg cholesterol, 713mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 7g protein.

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