Description
A creamy leek and potato soup that is both comforting and delicious.
Ingredients
Scale
- 3 large leeks
- 1/4 cup butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups chicken broth
- 8 oz instant mashed potatoes
- 6 cups milk
Instructions
- Cut the roots and dark green parts off the leeks.
- Slice the leeks in half lengthwise.
- Separate all the layers of the leeks and rinse them well.
- Chop the leeks into small pieces.
- Add the butter to a large pot over medium heat.
- Once the butter is melted add the chopped leeks to the pot.
- Add the salt, pepper, garlic powder and onion powder to the pot.
- Stir until all of the leeks are coated in butter.
- Leave the leeks to cook, stirring occasionally, for 4 minutes.
- After 4 minutes, add the chicken broth to the pot.
- Increase the heat to bring the broth to a boil.
- Once the broth is boiling reduce the heat to medium-low and immediately add the instant mashed potatoes to the pot.
- Whisk well.
- Add the milk to the pot and whisk until smooth.
- Leave the soup to simmer for 15 minutes, stirring occasionally.
- Serve and enjoy!
Notes
- This soup can be enjoyed on its own or served with crusty bread.
- Feel free to adjust the seasonings to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg