Ingredients
- 2 tablespoons butter
- 3 large leeks, white part only, clean and sliced, reserve green parts for stuffed mushrooms
- 2 tablespoons crushed garlic
- 1 can cream of potato soup
- 1 cup light cream
- 1 quart chicken broth
- 2 (15-ounce) cans white potatoes, chopped
- Salt and freshly ground black pepper
- Finely chopped fresh chives, for garnish
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By dmn9145_4460667
Broadview Heigh...
on January 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Extremely easy recipe. Delicious and a great soup for the winter season.
By mrdoboy_12740237
olmsted falls, 75
on April 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is the best. I have made it several times with the main ingredient being mushrooms, asparagus, broccoli, and cauliflower.
The possibilities are endless.
If I could rate it a 10 star, I would.
By nheinzel_12689021
Springfield, 52
on February 25, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for guests and they thought I was a gourmet cook! It is very easy and very deliciious.
Read all 11 reviews