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Real Recipes From Real Home Cooks ®

new and improved potato leek soup

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I had a bunch of organic veggies waiting to be used, so I came up with this delicious variation on Ellen's Cheesy Potato Leek Soup. No bacon in this one--sorry, all you bacon lovers. Threw in some carrots and celery, too.

►
(1 rating)
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For new and improved potato leek soup

  • 1 lg
    white potato, peeled and diced
  • 8-10
    fingerling potatoes, cut into bite-size pieces (leave skin on)
  • 2 stalk
    celery, chopped
  • 8
    baby carrots, sliced
  • 1 md
    leek, white and light green parts only, sliced
  • 2 clove
    garlic, minced
  • 2 Tbsp
    butter
  • 2 Tbsp
    all purpose flour
  • 1 tsp
    chicken broth granules dissolved in 1 cup hot water
  • 1 c
    heavy cream
  • 1 c
    milk
  • 1 c
    water
  • 1/2 tsp
    onion powder
  • 1 tsp
    salt or to taste
  • 1/8 tsp
    pepper
  • 1 1/2 c
    shredded sharp cheddar cheese
  • garnish with fresh or dried chives

How To Make new and improved potato leek soup

  • 1
    Prepare vegetables and bring a large pot of salted water to a boil.
  • 2
    Place prepared vegetables, except garlic, into the boiling water. Cover and cook over low heat for 15 minutes or until vegetables are tender. Drain.
  • 3
    Meanwhile, cook garlic in melted butter about 1 to 2 minutes; add flour; then add chicken broth and stir until smooth. Stir this mixture into the pot of vegetables. Add cream, milk, and water and mix thoroughly.
  • 4
    Add onion powder, salt and pepper and simmer over low heat until it begins to thicken. Add cheese and stir until melted.
  • New and Improved Potato Leek Soup
    5
    Serve hot with a sprinkling of chives if desired.
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