Name: Creamy Potato and Leek Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - ¼ cup; Leeks (white and pale green parts only), sliced - 3; Chopped garlic - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Chicken broth - 1 quart; Cornstarch - 1 tablespoon; Peeled and diced potatoes, or more to taste - 5 ½ cups; Onion Powder - 1 tablespoon; Garlic powder - 2 teaspoons; Half-and-half - 2 cups

Ingredients for - Creamy Potato and Leek Soup

1. Butter ¼ cup

2. Leeks (white and pale green parts only), sliced 3

3. Chopped garlic 1 tablespoon

4. Salt and ground black pepper to taste 1 tablespoon

5. Chicken broth 1 quart

6. Cornstarch 1 tablespoon

7. Peeled and diced potatoes, or more to taste 5 ½ cups

8. Onion Powder 1 tablespoon

9. Garlic powder 2 teaspoons

10. Half-and-half 2 cups

How to cook deliciously - Creamy Potato and Leek Soup

1 . Stage

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.

2 . Stage

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, and simmer until potatoes are tender, about 30 minutes.

3 . Stage

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