Leek and Potato Soup Recipe

Leek and Potato Soup Recipe

35-minute recipe Serves 4
A smooth and creamy soup that will warm you up on a cold night. Ready in just 35 minutes, it's a great weeknight meal, too. Serve potato soup with cheddar and leek scones. Tip: For a vegetarian version, simply replace reduced sodium chicken stock with reduced sodium vegetable stock.
35-minute recipe Serves 4


Prep: 15 mins | Cook: 20 mins
  • 1

    Heat a pot over medium. Add margarine and leeks. Cook, stirring occasionally, until leeks are tender, about 3 minutes.

  • 2

    Stir in water, bouillon, potatoes, carrots, marjoram, thyme and black pepper. Reduce heat to low. Simmer, covered, until vegetables are tender, about 10 minutes.

  • 3

    Whisk milk and flour in a measuring cup. Pour into pot. Cook, stirring occasionally, until mixture is thickened slightly.

  • 4

    Using an immersion blender, blend soup until desired texture. Spoon into soup bowls.

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