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Potato Leek Soup





Yields
Serves 4



Prep Time
30 mins

Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with crisp bacon or cheesy croutons to serve to company.

Potato Leek Soup




Photo: Iain Bagwell; Styling: Dan Becker
 1 tablespoon olive oil
 4 cups sliced leeks (tender parts only from about 3, trimmed)
 1 large garlic clove, minced
 1 qt. reduced-sodium chicken or vegetable broth
 3 large russet potatoes, peeled and chopped
 1 cup half-and-half
 2 teaspoons kosher salt
Step 1
1

Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.

Step 2
2

Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.

Step 3
3

Note: Nutritional analysis is per 2-cup serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories422
% Daily Value *
Total Fat 11g15%

Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 1094mg48%
Total Carbohydrate 68g25%

Dietary Fiber 5.2g19%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.