Potato and Leek Soup

This creamy potato and leek soup recipe pairs perfectly with sourdough bread for a comforting meal. It tastes even better heated up the next day.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 488 Calories

Ingredients

• 1 cup butter
• 1 tablespoon cornstarch
• salt and pepper to taste
• 2 cups heavy cream
• 2 leeks, sliced
• 1 quart chicken broth
• 4 cups Yukon Gold potatoes, peeled and diced

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes.

Step 2

Stir cornstarch into broth; pour broth into pot. Add potatoes and bring to a boil. Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. Check seasoning before serving.