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Potato Leek Soup

4.88 from 177 votes

This Potato Leek Soup is an easy recipe done in just 30 minutes! It's rich and creamy, but it's made with milk instead of heavy cream.

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 6 servings

Course: Dinner, Side Dish, Soup

Cuisine: American

Ingredients

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken broth (or use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper (to taste)
fresh chives (optional for garnish)

Instructions

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt the butter and add the flour on low heat.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken broth, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Serve immediately.

Video

Nutrition

Serving: 11/2 cups, Calories: 133kcal, Carbohydrates: 23.5g, Protein: 4.5g, Fat: 2.5g, Saturated Fat: 1.5g, Cholesterol: 7mg, Sodium: 416mg, Fiber: 3g, Sugar: 5g

- WW Points: 2

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