Potato Leek Soup

will@langleydesigngroup.com

CategoryDifficultyBeginner
Prep Time20 minsCook Time25 minsTotal Time45 mins
 4 Medium Leeks, dark green stems removed
 ½ Large White Onion, chopped
 2 Medium Russet Potatoes, peeled and cut into cubes
 1 tbsp Flour
 1 tbsp Butter
 4 cups Fat Free Chicken Stock, or vegetable broth for a vegetarian option
 ½ cup 2% Milk
 Salt & Pepper to taste
1

Wash leeks very carefully to remove any dirt. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

2

In a medium soup pot, melt butter and add flour on low heat. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

3

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

4

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately

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Ingredients

 4 Medium Leeks, dark green stems removed
 ½ Large White Onion, chopped
 2 Medium Russet Potatoes, peeled and cut into cubes
 1 tbsp Flour
 1 tbsp Butter
 4 cups Fat Free Chicken Stock, or vegetable broth for a vegetarian option
 ½ cup 2% Milk
 Salt & Pepper to taste

Directions

1

Wash leeks very carefully to remove any dirt. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

2

In a medium soup pot, melt butter and add flour on low heat. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

3

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

4

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately

Potato Leek Soup