Ain't Nothin Betta Potato Leek Soup

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Basic, but wonderful."

Original recipe yields 4 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (671.6 g)
  • Calories 422.4
  • Total Fat - 18.1 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 55.9 mg
  • Sodium - 1293.5 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 6.8 g
  • Sugars - 14.5 g
  • Protein - 12.1 g
  • Calcium - 294 mg
  • Iron - 3 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.3 mg

Step 1

Clean the leeks, washing away all the sand, trim the coarse tops, saving as much of the top as is tender, and slice thin.

Step 2

Save several slices of leek for garnish.

Step 3

Saute the potatoes and leeks in the butter over medium heat in a 6-quart stock pot for 5 minutes or until edges are golden.

Step 4

Add the chicken broth and bring to a boil. Simmer over medium heat for 20 minutes.

Step 5

Add all the seasonings and milk and continue simmering for at least another 30 minutes, stirring occasionally to prevent sticking.

Step 6

Add the cream and check for salt, adding more if desired. Heat thoroughly. Garnish with parsley and or a few slices of leek on top of each bowl.

Step 7

Yield: 8 cups (or 4 servings)

Tips & Variations


No special items needed.

Related

Gerry

One great tasting soup, would give it more stars if I could. Each year we do Clam Chowder and an additional soup choice for Christmas Eve, this soup was such a hit it will be the one served alongside our traditional chowder. I still haven't managed to find the chervil which had me add extra parsley, nor the fresh tarragon but did add a bit of the dried which worked well giving me a company quality soup. A keeper!

review by:
(21 Dec 2017)

Mikekey

Very good soup, and easy to make. I cut milk to 2 cups, because we like it thicker. The tarragon is a great addition.

review by:
(18 Jun 2017)