Serves: 5
Total Calories: 1,066
Boil potatoes and broth in a large pot; lower to medium heat and allow to simmer 20–25 minutes, or until potatoes are tender. In a separate skillet over medium heat, sauté leeks in butter 5–10 minutes, or until tender. Add leeks and cream to potatoes, stir well, and heat slightly. Do not allow to boil. You may take a potato masher and mash part of the potatoes to slightly thicken the soup, if desired.
Editor’s Extra: Onion or green onion can sub for the leeks. Add a sprinkle of parsley to top of each bowl when serving to give it a touch of color.
This Leeky Creamy Potato Soup recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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