Creamy Potato and Leek Soup Recipe

Name: Creamy Potato and Leek Soup Recipe
Total time: 1 hr 15 mins
Ingredients: 1 cup butter; 2 leeks, sliced; salt and pepper to taste; 1 tablespoon cornstarch; 1 quart chicken broth; 4 cups Yukon Gold potatoes, peeled and diced; 2 cups heavy cream

Serve this creamy potato leek soup with crusty bread for a satisfying dinner. The flavors meld beautifully overnight, making it even tastier the next day!

Total time1 hr 15 mins
Prep time15 mins
Cook time1 hr
Yield8

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Servings

Ingredients

1 cup butter
2 leeks, sliced
salt and pepper to taste
1 tablespoon cornstarch
1 quart chicken broth
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

Instructions

In a large pot, melt butter over medium heat. Add leeks, salt, and pepper; cook, stirring occasionally, until the leeks soften, about 15 minutes.
Whisk cornstarch into vegetable broth until dissolved, then pour into the pot. Add potatoes and bring the mixture to a boil.
Stir in heavy cream, then reduce heat and simmer until potatoes are fork-tender, approximately 30 minutes. Taste and adjust seasonings as needed before serving.

Nutrition

Calories: 488 kcal
Fat Content: 45 g
Fiber Content: 2 g
Sugar Content: 1 g
Sodium Content: 673 mg
Protein Content: 4 g
Cholesterol Content: 145 mg
Carbohydrate Content: 19 g
Saturated Fat Content: 28 g
Unsaturated Fat Content: 0 g