4.7
(54)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
Step 2
Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
Step 3
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Your folders
easyweeknightrecipes.com
4.6
(5)
35 minutes
Your folders
greenhealthycooking.com
4.8
(4)
60 minutes
Your folders
herbsandflour.com
5.0
(3)
25 minutes
Your folders
veganhuggs.com
4.7
(225)
30 minutes
Your folders
simple-veganista.com
5.0
(12)
25 minutes
Your folders
minimalistbaker.com
4.9
(61)
30 minutes
Your folders
taste.com.au
4.8
(35)
30 minutes
Your folders
taste.com.au
4.8
(177)
35 minutes
Your folders
cooking.nytimes.com
4.0
(312)
Your folders
nzherald.co.nz
Your folders
mayihavethatrecipe.com
40 minutes
Your folders
recipecommunity.com.au
3.0
(7)
Your folders
bbc.co.uk
4.6
(126)
30 minutes
Your folders
itdoesnttastelikechicken.com
4.8
(6)
35 minutes
Your folders
tasteofhome.com
4.5
(4)
8 hours
Your folders
tasteofhome.com
4.5
(4)
8 hours
Your folders
washingtonpost.com
2.9
(7)
Your folders
mealthy.com
5.0
(6)
Your folders
recipetineats.com
5.0
(80)
35 minutes