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Potato & Leek Soup

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Potato & Leek Soup

4 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Potato & Leek Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 466kcal


  • 2 medium russet potato
  • 4 medium leek
  • 6 cup chicken broth, low-sodium
  • 4 clove garlic
  • 1 cup milk
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 1 ounce Parmesan cheese

Serve With

  • 4 medium apple


  • Peel potatoes and cut into cubes; slice the leeks (the white and green parts). Set aside.
  • Bring chicken broth, potatoes, leeks, and chopped garlic to a boil. Reduce heat to medium-low, cover, and cook 15 minutes or until potatoes are tender.
  • Puree mixture in a blender or food processor, working in batches. Return pureed mixture to the saucepan and stir in milk, sour cream, salt, and pepper; continue to cook over medium heat until warmed through.
  • Top soup with Parmesan cheese, and serve sliced apples on the side.
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Calories: 466kcal | Carbohydrates: 70g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 887mg | Fiber: 8g | Sugar: 27g

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