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

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

April 13, 2013

carrica's Review

March 06, 2013

dena9472's Review

February 17, 2013

MarinM's Review

January 22, 2013

horker1's Review

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

March 26, 2012

soylaliv's Review

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

Melchiorca's Review

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.