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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.