Potato Leek Soup
Servings: 8 servings
Potato Leek Soup is creamy, easy comfort food, perfect for cold winter nights. This simple recipe is vegetarian and calls for cream, but is super tasty made skinny too!
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Ingredients
- 4 tbsp Butter
- 2 Leeks, cleaned and cut
- 3 pounds Russet Potatoes, peeled
- 4 tsp Chicken Soup Base
- 1 cup Half & Half
Instructions
- Using white portion only, cut leeks in half lengthwise. Clean leeks well under running water. Slice width-wise into thin pieces.
- Melt butter in soup pot and add leeks.
- Prep potatoes; peel and cut into 1/2" dice.
- Add potatoes to soup pot when leeks have cooked down. Add 4 cups of water and chicken soup base. Conversely, add 4 cups of chicken broth or stock if available.
- Cook until potatoes are soft and cooked through, about 20 minutes, depending on size.
- Add half and half if using, and mix well. Use immersion blender if desired to cream soup completely. This soup is wonderful chunky or creamy.
- Thin with additional stock if desired.
Notes
To make without cream, prepare as described until potatoes are fully softened, and use a potato masher or immersion blender to mash potatoes to desired consistency. Thin as necessary with additional stock.
To make "skinny" but still creamy, add a can of evaporated fat-free skim milk instead of half and half.