Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.

  • Note: Nutritional analysis is per 2-cup serving.

Nutrition Facts

422 calories; calories from fat 24%; protein 14g; fat 11g; saturated fat 5g; carbohydrates 68g; fiber 5.2g; sodium 1094mg; cholesterol 30mg.
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