Comforting Potato Leek Soup - BigOven 168624

Comforting Potato Leek Soup

Ready in 45 minutes
7 review(s) averaging 4. 86% would make again

Top-ranked recipe named "Comforting Potato Leek Soup"

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This is so easy to make and is a favorite at our house.

"Delicious and comforting. I have to say, I was really, really skeptical about the idea of putting cream cheese in a soup, but, after using about half of what's called for in this recipe, I'm a believer now. It's rich, but it really adds a delicious creamy touch. You do have to stir gently for a while though to get it to blend in thoroughly. Would likely use just straight cream next time."

- stevemur

Ingredients

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2 tablespoon olive oil
2 tablespoon Butter; optional
4 large leeks; cut into 1/4 inch slices
4 large russet potatoes; peeled, cubed; about 4-5 cups
1 medium yellow onion; chopped
1 large box box chicken broth; (48 ounces)
1 tsp Salt; to taste
1/2 teaspoon black pepper; to taste
1 8-oz package philadelphia cream cheese; cubed
1/2 cup milk
1/4 cup fresh chives; chopped

Original recipe makes 6

Servings  

Preparation

Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, chicken broth, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

ADD leek mixture, in batches to blender container; cover. Blend until

pureed. Return to stockpot. If you have an emersion mixer, you don't have to mess up the blender. Mix right in the stockpot.

WHISK in cream cheese, a few cubes at a time, cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk. Cook until heated through, stirring occasionally. Sprinkle with chives just before serving.

You can use fat free chicken broth, as well as cream cheese if you want to reduce the fat. You can also use water in place of the chicken broth.

This is one of those recipes you can get creative with by adding other ingredients, such as ham, carrots, celery,etc.; however, it's delicious just as it is.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 433 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've tried this a couple of times now, the family really likes it, 1 thing though you forgot to mention the onion in the preparation, I assume it goes in at the start with the leeks.
CameronMcL 9 months ago
I love cooking soup and this recipe is excellent.
billgillin 1 year ago
Delicious and comforting. I have to say, I was really, really skeptical about the idea of putting cream cheese in a soup, but, after using about half of what's called for in this recipe, I'm a believer now. It's rich, but it really adds a delicious creamy touch. You do have to stir gently for a while though to get it to blend in thoroughly. Would likely use just straight cream next time.
stevemur 1 year ago
Good solid recipe. My preference would be to use more milk or cream next time instead of cream cheese; just a personal preference.
CCCreates 3 years ago
I made this last night, did not add the yellow onion, completely omitted it and only used half of the philadelphia cream cheese. Soup was a hit! Will definetely make it again.
Vlisitsyna 3 years ago
Followed to a tee but swapped cream cheese and milk for cream. Turned out great, but willing to try cheese next time. Easy and tasty.
Drwtech 3 years ago
[I posted this recipe.]
webtexan 5 years ago
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