Potato Leek Soup Recipe
Subtle and delicious potato leek soup is creamy perfection. This veggie soup is a simple and healthy dinner time option!
Servings: 6
Ingredients
- 1 large leek
- 4 tablespoons unsalted butter
- 1 teaspoon minced garlic
- ½ cup flour
- 2 cups milk
- 4 cups chicken broth
- 5-6 medium russet potatoes
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
- Prepare the leek by slicing off the dark green top and the root end, then slicing the leek in half lengthwise. Cut each half into slices about ¼ inch thick.
- Add the sliced leeks to a bowl of water, and gently agitate them with your fingers to dislodge any dirt. Scoop the leeks out of the water using a slotted spoon.
- Melt the butter in a large pot over medium heat. Add the leeks and garlic to the pot, and cook, stirring frequently, until the leeks are softened.
- Add the flour and stir to make a paste. Cook for 2-3 minutes, until golden. Whisk the milk into the pot and cook until slightly thickened. Add the chicken broth, potatoes, salt, and pepper, and bring the soup to a simmer.
- Simmer for 20-30 minutes, or until the potatoes are tender and the soup is thick.
- Serve hot with shredded cheese and crumbled bacon on top, if desired.
Video
Nutrition
Calories: 313kcal | Carbohydrates: 47g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 1400mg | Potassium: 935mg | Fiber: 3g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 144mg | Iron: 2mg