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Looking for a quick supper to warm up a cold night? Try this “ooh, it’s so good” Potato Leek Soup from Mr. Food. The recipe is great, but you can take it up a notch by stirring in thinly sliced cooked carrots or celery or a microwave baked potato.

4 tablespoons (1/2 stick) butter

2 leeks, thinly sliced

3 (14‐ounce) cans ready‐to‐serve chicken broth

1 cup half‐and‐half

1/4 teaspoon salt

1/2 teaspoon black pepper

2 cups instant potato flakes

In a soup pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5 to 6 minutes or until tender. Add the chicken broth, half‐and‐half, salt and pepper; bring to a boil.

Stir in the potato flakes, reduce the heat to low, and simmer for 5 minutes or until thickened. Ladle into bowls and serve.

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Marilyn Halstead is a reporter covering Williamson County.

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