Photo: Iain Bagwell; Styling: Dan Becker
Prep Time
30 Mins
Yield
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per 2-cup serving.

Ratings & Reviews

Wolfpackjack's Review

tboneskitchen
February 03, 2014
I used half the salt and I had some heavy cream... very good and easy to make. Soup had an almost airy, fluffy consistency. Very nice.

kathlil's Review

Melchiorca
April 13, 2013
N/A

carrica's Review

Wolfpackjack
March 06, 2013
N/A

dena9472's Review

kathlil
February 17, 2013
N/A

MarinM's Review

MarinM
January 22, 2013
N/A

horker1's Review

horker1
January 07, 2013
I made this yesterday with a couple of substitutions: I used 6 small/medium unpeeled gold potatoes and fat free half and half. Rather than run batches through my blender I just used my immersion blender in the pot I cooked it in, and the soup turned out really well and was a very delicious smooth texture. I'll be making it again!

tboneskitchen's Review

dena9472
March 26, 2012
N/A

soylaliv's Review

soylaliv
November 18, 2011
Good consistency and flavor. I used 2% milk and it turned out deliciously!

Melchiorca's Review

carrica
August 01, 2010
Extremely tasty. I used a variety of potatoes, just what I had (no russets) but it was great anyway. Not dressy enough for a special occasion, but certainly fine for a casual night with friends.