Total Time
Prep 15 mins
Cook 30 mins

My mom used to make this soup for me. I try to make it once a year or so.

Ingredients Nutrition


  1. In a large stock pot satue leeks in 1/4 cup butter until tender. Add potatoes, carrots, 1 tsp salt, and water. Cover and simmer 20 minutes or until tender.
  2. Meanwhile, in a medium saucepan melt remaining butter. Add flour, pepper and remaining salt. Cook until smooth and bubbly. Gradually whisk in milk and bouillon and cook until thick.
  3. Stir milk mixture into vegetables and simmer until cooked through.
Most Helpful

Not a thick creamy soup but good nonetheless but I'll definitely cut back on the butter next time. I used my immersion blender on the leftovers the following day which gave me the creaminess I always associate with potato soups. Made for PAC, Fall '09.

Julie B's Hive September 11, 2009