- 1/4 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 1/2 cups peeled and diced potatoes, or more to taste
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 cups half-and-half
- Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
03/17/2017
recipepes.com
Creamy Potato and Leek Soup, recipe
PT15M
PT1H
5
455 calories
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