Potato Leek Soup

Photo: Iain Bagwell; Styling: Dan Becker

Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with crisp bacon or cheesy croutons to serve to company.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 24%
  • Protein: 14g
  • Fat: 11g
  • Saturated fat: 5g
  • Carbohydrate: 68g
  • Fiber: 5.2g
  • Sodium: 1094mg
  • Cholesterol: 30mg

Ingredients

  • 1 tablespoon olive oil
  • 4 cups sliced leeks (tender parts only from about 3, trimmed)
  • 1 large garlic clove, minced
  • 1 qt. reduced-sodium chicken or vegetable broth
  • 3 large russet potatoes, peeled and chopped
  • 1 cup half-and-half
  • 2 teaspoons kosher salt

Preparation

  1. 1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.
  2. 2. Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.
  3. Note: Nutritional analysis is per 2-cup serving.
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