Ingredients
Scale
- 1 small onion, chopped
- 1 cup chopped celery
- 1 leek, finely chopped
- 3 large potatoes or 6 regular-sized red or gold potatoes, washed and chopped into small pieces
- 5 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth or stock
- 1 cup half-and-half
- 1 cup milk
- 1 teaspoon salt
- Black pepper, to taste
- 1 tablespoon fresh chopped thyme
Instructions
- Prepare the potatoes, leek, onion, and celery.
- In a large soup pot on medium-high heat, melt 5 tablespoons butter.
- Add onion, celery, and leek. Sauté for 5 minutes.
- Add flour and stir until well combined, about 5 minutes.
- Add chicken broth, potatoes, salt, pepper, and thyme.
- Stirring constantly, add milk and half-and-half.
- Bring to a low boil and lower heat.
- Simmer for 15 minutes, stirring occasionally.
- If the soup is too thick, adjust by adding more chicken broth or milk.
- Turn off heat.
- Cover and let sit for 15 minutes.
- Serve with bacon bits, cheddar cheese, or fresh chopped chives.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid curdling.
- For extra flavor, use a mix of broth and cream.
- If the soup is too thin, simmer longer to thicken.
- For a dairy-free version, substitute with plant-based milk and butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg