Winter Leek and Potato Soup
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Description
A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.
Ingredients
- 2 tablespoons butter, or more if needed
- 2 leeks, cleaned and chopped
- ½ cup chopped onion
- 6 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
Directions
- 1. Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
- 2. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
- 3. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
- 4. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Nutrition Facts
serving: 6 servings
calories: 364.1 kcal
carbohydrates: 45.9 g
protein: 11.7 g
saturated fat: 9.4 g
cholesterol: 49 mg
sodium: 982.5 mg
fiber: 5.5 g
sugar: 4.5 g