Creamy Potato and Leek Soup The Best Recipes

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Creamy Potato and Leek Soup

"Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!"

Ingredients :

• 1/4 cup butter
• 3 leeks (white and pale green parts only), sliced
• 1 tablespoon chopped garlic
• salt and ground black pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 5 1/2 cups peeled and diced potatoes, or more to taste
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 cups half-and-half

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• 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.
• 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 to broth mixture, and simmer until potatoes are tender, about 30 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Notes :

• For thicker sauce use heavy cream in place of half-and-half.
• I'd use salted butter, but don't add any more salt until the very end, to taste.

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