RecipeCastle

The Classic Potato Leek Soup I Make Every Busy Weeknight

The Classic Potato Leek Soup I Make Every Busy Weeknight
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Calories
262 kcal
Protein
5.00 g
Carbs
39.00 g
Fat
11.00 g

Ingredients

  • 3 tbspunsalted butter
  • 2 clovesgarlic (minced)
  • 1 mediumyellow onion (chopped)
  • 3 largeleeks (chopped)
  • 3 largeYukon gold potatoes (peeled and chopped)
  • 1/2 tspsalt (or to taste)
  • 1/2 tspblack pepper
  • 1/4 tspcayenne (optional)
  • 4.5 cupsvegetable broth (gluten free)
  • 1/4 cuphalf and half
  • 2 tbspchives (chopped)

Instructions

  1. 1

    Melt butter in a 3-quart pot over medium heat.

  2. 2

    Add garlic, onion, and leeks. Cook until softened (about 5 minutes).

  3. 3

    Add potatoes, salt, pepper, and cayenne. Stir ingredients together, cover pot and cook an additional 5 minutes, or until potatoes begin to soften.

  4. 4

    Add broth, stir and bring to a boil. Reduce heat to a slow simmer. Cook until potatoes are completely soft (about 10 minutes).

  5. 5

    Blend soup until pureed and return to pot. Stir in half and half and cook for an additional 3-5 minutes or until hot.

  6. 6

    Top with chives and serve.