Creamy Potato And Leek Soup

Serves: 4

Graciela O'Reilly

1 January 1970

Based on User reviews:

41

Spice

47

Sweetness

49

Sourness

43

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Butter

1 tbsp

Garlic (chopped)

1

Salt

1

Ground Black Pepper (to taste)

1

Chicken Broth (quart)

1 tbsp

Cornstarch

5.5 cups

Potatoes (peeled and diced, or more to taste)

1 tbsp

Onion Powder

2 tsps

Garlic Powder

2 cups

Half-And-Half

Directions:

1

Melt butter in a large pot over medium heat

2

Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes

3

Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture

4

Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder

5

Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes

6

Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper