Creamy Potato Leek Soup Recipe

Quick and Easy Recipe from Our Newlywed Kitchen

Serves 4

2 large potatoes (peeled and diced)

1 large leek (sliced thin)

1 carrot (peeled and diced)

1 stalk celery

4 cups chicken broth

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 cup heavy cream

1 cup sharp Cheddar cheese (garnish)

Chopped parsley (garnish)

In a Dutch oven over medium-high heat combine vegetables, broth, salt, and pepper. Bring to a boil, then turn to low, cover and simmer for 15 minutes. When vegetables are tender, place cooked soup mixture in a blender and blend until very smooth. Place mixture back in the pot and stir in heavy cream and nutmeg. Heat through, then serve in deep bowls. Garnish with grated Cheddar cheese and parsley. 

Have any questions or would like to share a recipe?

I would Love to TALK. Just send me a message.

Subscribe to the ONK newsletter

Join the conversation. Join the movement.

Together we can create a movement of essential conversations, healthy eating, and enjoying the company of loved ones and dear friends online and around kitchen tables around the country.

Your information is safe. We will only send you monthly/periodic goodies and helpful info we have found. Can’t wait to talk!

Scroll to Top