Dinner
Potato Leek Soup
Creamy potato leek soup tastes rich and velvety, with sweet leeks and buttery potatoes mingling in a silky broth. A light thickening from flour and milk gives each spoonful comforting body, while fresh chives add a bright, savory finish.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 133
- Protein
- 5g
- Carbs
- 24g
- Fat
- 3g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 416mg
Ingredients
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion (chopped)
- 2 medium russet potatoes (peeled and cut into cubes)
- 1 tbsp flour (use AP gluten free flour for GF)
- 1 tbsp butter
- 4 cup 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.