Description
A great-tasting, hearty and satisfying soup that’s perfect for a lunch or to start an otherwise light dinner.
Ingredients
- 2 tablespoons butter, or more if needed
- 2 leeks, cleaned and chopped
- ½ cup chopped onion
- 6 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese (Optional)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- salt and ground black pepper to taste
Instructions
- Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender
- about 5 minutes.
- Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender
- 20 to 25 minutes.
- Pour half-and-half into potato soup and continue to simmer until slightly thickened
- about 15 minutes more.
- Stir Cheddar cheese
- parsley
- garlic powder
- salt
- and black pepper into soup until cheese is melted
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6