Homemade Creamy Leek and Potato Soup
  • ¼ cup butter
  • 2 large leeks, cleaned and chopped
  • 4 potatoes, peeled and diced
  • 4 cups chicken broth
  • sour cream or plain yogurt
  • pumpkin seeds to garnish
  1. In medium saucepan over medium heat, melt butter. Add leeks.
  2. Cook for about 5 minutes until leeks are tender.
  3. Add potatoes and cook 5 minutes longer, stirring constantly.
  4. Add chicken broth.
  5. Over high heat continue cooking until soup is boiling.
  6. Reduce heat to low. Cover and simmer for 15 minutes or until potatoes are tender.
  7. In food processor or blender, puree ⅔rd of the soup.
  8. Stir the puree into the rest of the soup.
  9. Serve.
  10. Add a dollop of sour cream and pumpkin seeds to garnish if desired.
Serve with a warm roll - so yummy!
Setting for Four
Nutrition Information
Calories: 1700 Fat: 93g Saturated fat: 56g Unsaturated fat: 28g Trans fat: 2g Carbohydrates: 189g Sugar: 21g Sodium: 2486mg Fiber: 14g Protein: 39g Cholesterol: 242mg
Recipe by Setting for Four at https://www.settingforfour.com/leek-and-potato-soup-recipe/