Name: 30-Minute Potato Leek Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons of butter; 2 large leeks, washed well and thinly sliced; 4 cups chicken broth (or vegetable broth); 1 pound of russet potatoes, peeled and cut into 1-inch pieces; ¼ teaspoon pepper; ½ teaspoon salt; ¼ teaspoon garlic powder; ½ teaspoon dried parsley; ¼ cup milk

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I have a very distinct memory of eating the instant soup cups of potato leak soup very frequently as a small kid. Then all of a sudden the company stopped making that flavor and I was so sad. More sad than I should have been about an instant soup cup! I started making this soup from scratch when I was in college. It’s super simple, inexpensive to make, has only a handful of ingredients and packed full of flavor.

30-Minute Potato Leek Soup

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30 minutes to make, inexpensive ingredients, easily vegetarian and tastes delicious!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x

Ingredients

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3 tablespoons of butter

2 large leeks, washed well and thinly sliced

4 cups chicken broth (or vegetable broth)

1 pound of russet potatoes, peeled and cut into 1-inch pieces

¼ teaspoon pepper

½ teaspoon salt

¼ teaspoon garlic powder

½ teaspoon dried parsley

¼ cup milk

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Instructions

In a large pot on medium heat, melt butter and add leeks. Cook leeks till soft and transparent, about 10 minutes. Pour chicken broth in and add potatoes, pepper, salt, garlic powder, and parsley. Bring to a simmer and reduce heat to medium low and cook till potatoes are fork tender, about 10-15 minutes.

Remove from heat and blend half in a blender for 5, 1 second pulses. Don’t over blend or the potatoes will become glue-y. Blend the second half and return to pot. Pour in the milk and stir to combine. Serve and enjoy.