Potato Leek Soup

Name: Potato Leek Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 cups, 8 serving(s)
Ingredients: 1/4 cup butter; 2 leeks, clean and cut into 1/2 in. slices, about 4 cups; 1/4 cup finely chopped carrot; 5 medium russet potatoes, peeled and cubed, about 5 cups; 4 teaspoons chicken bouillon granules; 1 (15 ounce) jar classico light creamy alfredo sauce; 2 tablespoons chopped fresh chives

Be the first to review this recipe

Recipe by Chef Angie K

This recipe was one of the ones made at a Taste of Home Cooking show. It is delicious and so easy!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 10mins

SERVES: 8

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup butter
2

leeks, clean and cut into 1/2 in. slices, about 4 cups
¹⁄₄

cup finely chopped carrot
5

medium russet potatoes, peeled and cubed, about 5 cups
4

teaspoons chicken bouillon granules
1

(15 ounce) jar classico light creamy alfredo sauce
2

tablespoons chopped fresh chives

DIRECTIONS

Melt butter in a large saucepan over med-high heat. Cook leeks & carrots for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and granules and bring to a boil. Cover, reduce heat to medium and simmer for 25-35 minutes, stirring occasionally. Stir in pasta sauce and simmer for another 5-6 minutes or until heated thru. Season with salt and pepper to taste if desired. remove from heat and stir in chives.

Submit a Recipe Correction