Description
Not only do my somewhat picky kids love to eat this soup, they love to help me make it too…delicious and simple!
Ingredients
- ¼ cup butter
- 3 leeks (white and pale green parts only), sliced
- 1 tablespoon chopped garlic
- salt and ground black pepper to taste
- 1 quart chicken broth
- 1 tablespoon cornstarch
- 5 ½ cups peeled and diced potatoes, or more to taste
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 cups half-and-half
Instructions
- Melt butter in a large pot over medium heat. Cook and stir leeks
- garlic
- salt
- and pepper in the hot butter until leeks are tender and lightly browned
- about 15 minutes.
- Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat
- add half-and-half to broth mixture
- and simmer until potatoes are tender
- about 30 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8