The Pioneer Woman Tasty Kitchen
Profile Photo

Creamy Potato and Leek Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

An easy recipe for healthy, filling and soul warming soup!

Ingredients

  • 1 Tablespoon Olive Oil
  • 3 whole Leeks, Thoroughly Washed And Sliced
  • 5 whole To 6 Whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces
  • 56 ounces, fluid Low Fat, Low Sodium Chicken Stock (from A Can Or Carton)
  • 1 cup Low Fat Milk
  • Salt And Pepper, to taste
  • Optional For Garnish: Croutons, Bacon, Cheddar Cheese, Scallions Or Chives

Preparation

Add the olive oil and leeks into a Dutch oven or other large stock pot and cook on medium low heat for approximately 10 minutes or until the leeks are translucent but not browned. Add the potatoes to the pot along with enough chicken stock to cover them. Bring to a boil and cook for approximately 20 minutes or until the potatoes are fork tender.

Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak out of the blender. Puree most of the soup but leave some potato pieces intact, if you like. Place the soup back in the stock pot and turn the heat to medium. Add the milk and season with salt and pepper. Without the milk the soup will be extremely thick. Add more or less as you desire. The soup will also thicken in the refrigerator overnight so you can add more milk or water to thin it out to your desired consistency when you reheat it.

Garnish with your choice of croutons, bacon, cheddar cheese, scallions or chives.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Zucchini Soup and Soufflés
Profile Photo by Adina Beck in Soups
Velvety zucchini soup and roasted baguette slices topped with zucchini peel-Parmesan...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Butternut Squash Bisque
Profile Photo by Lacey Baier of A Sweet Pea Chef in Soups
This easy Butternut Squash Bisque gets all the deep flavors and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Refreshing Pea Soup with Mint and Lemon
Profile Photo by Kai Mitt in Soups
When it's hot outside, there's nothing more refreshing than a salad...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Easy Lobster Bisque
Profile Photo by Lacey Baier of A Sweet Pea Chef in Soups
This Easy Lobster Bisque recipe is amazingly delicious and ready in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Summer Corn Chowder with Roasted Poblanos
Profile Photo by Michelle Branco in Soups
An easy, vegan chowder that makes best use of the sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy