Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::8
Ingredients
¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half
Directions
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.
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, and simmer until potatoes are tender, about 30 minutes.
Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Tips
For a thicker soup use heavy cream in place of half-and-half.
I'd use salted butter, but don't add any more salt until the very end, to taste.