Potato Leek Soup

Potato Leek Soup Recipe

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Debra Schweikert


Feel free to adjust the seasonings to your taste!


★★★★★ 1 vote

20 Min
25 Min


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  • 5 Tbsp
    butter or margarine
  • 2-3
    leeks, washed and white parts chopped
  • 2-3
    carrots, sliced in rounds
  • 6 c
    chicken broth
  • 2 tsp
    dried dill weed
  • 2 tsp
    salt (or to taste)
  • ·
    black pepper, freshly ground
  • 1
    bay leaf
  • 6
    potatoes, peeled and cubed
  • 1 lb
    fresh mushrooms, sliced
  • 1 c
    half and half
  • 1/4 c

How to Make Potato Leek Soup


  1. Melt 3 Tablespoons butter in a large soup pot and cook leeks and carrots until soft but not brown.
  2. Add broth, dill, salt, pepper, bay leaf and potatoes.
  3. Simmer 20 minutes
  4. Meanwhile, saute mushrooms in remaining butter and add to soup after the 20 minutes are up.
  5. Mix half-and-half with flour and add to soup.
  6. Cook, stirring, until soup thickens.

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About Potato Leek Soup

Course/Dish: Cream Soups
Hashtags: #potato, #leeks

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