Save Recipe Print
Total:
26 min
Prep:
6 min
Cook:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Melt butter in a large soup pot over medium-high heat. Add leeks and garlic and saute until tender, about 5 minutes. Add the soup, light cream, chicken broth and potatoes. Bring to a boil then reduce heat and let simmer for 15 minutes. Puree with a hand blender or in a blender, working in batches. (Soup can be stored in refrigerator for up to 2 days at this point.) Seasoning with salt and pepper. Serve hot garnished with chopped chives.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Baked Potato Wedges

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Chicken Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword