Easy Creamy Potato and Leek Soup Recipe

Ingredients

• 0.25 cup butter
• 3 leeks (white and pale green parts only), sliced
• 1 tablespoon chopped garlic
• salt and ground black pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 5.5 cups peeled and diced potatoes, or more to taste
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 cups half-and-half

Instructions

1. Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until the leeks are tender and lightly browned, about 15 minutes.
2. Stir chicken broth and cornstarch together in a bowl until the cornstarch is dissolved; pour the mixture over the leeks. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until the potatoes are tender, about 30 minutes.
3. Remove pot from heat and blend the soup using a hand blender until smooth; season with salt and pepper.

Nutrition

• Calories: 250 kcal
• Fat Content: 13 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 539 mg
• Protein Content: 5 g
• Cholesterol Content: 40 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g