• 4servings
  • 20minutes
  • 614calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9
MineralsIodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 6 potatoes, peeled and cubed

  2. 1 (14 1/2 ounce) can chicken broth

  3. 2 leeks, chopped

  4. 2 teaspoons margarine

  5. 1 1/2 cups heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.

  2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)


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