Recipe Details
Ingredients
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¼cupbutter
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3leeks (white and pale green parts only), sliced
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1tablespoonchopped garlic
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salt and ground black pepper to taste
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1quartchicken broth
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1tablespooncornstarch
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5 ½cupspeeled and diced potatoes, or more to taste
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1tablespoononion powder
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2teaspoonsgarlic powder
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2cupshalf-and-half
Cooking Directions
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Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
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Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.
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Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Tips
For a thicker soup use heavy cream in place of half-and-half.
I’d use salted butter, but don’t add any more salt until the very end, to taste.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories250 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
40% |
Cholesterol 40mg |
13% |
Sodium 539mg |
23% |
Total Carbohydrate 29g |
11% |
Dietary Fiber 3g |
11% |
Total Sugars 3g |
|
Protein 5g |
11% |
Vitamin C 26mg |
29% |
Calcium 103mg |
8% |
Iron 2mg |
9% |
Potassium 609mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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