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Makes 6 servings. Recipe from allrecipes.com.
Ingredients 2 tablespoons butter, or more if needed 2 leeks, cleaned and chopped ½ cup chopped yellow onion 6 Idaho potatoes, peeled and cubed 1 stalk celery, minced 4 cups low-sodium 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 Nutrition Calories 364 Total Fat 15g Cholesterol 49mg Sodium 500mg Total Carbohydrates 46g Dietary Fiber 6g Protein 12g Vitamin C 48mg Calcium 227mg Iron 3mg Potassium 1051mg |
Directions
- Melt butter in a pot over medium heat. Cook and stir leeks, onion & celery 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.
