Spicy Potato and Leek Soup

tablespoons butter

tablespoons Gold Medal™ all-purpose flour

3 1/2

cups whole milk

kosher salt and fresh ground black pepper, to taste

1/2

teaspoon powdered garlic

1/2

cup vegetable broth

3-4 medium sized potatoes, washed, peeled and cubed

cups leeks, washed and sliced (only the white part)

cup jalapeño Monterey Jack cheese, grated

1/2

cup plain Greek yogurt

4-6 bacon slices, cooked and finely diced (optional)

1/2

cup cheddar cheese, grated (optional)

Hide Images

1

Begin by melting the butter in a large pot over medium heat. Incorporate the flour and mix until well combined. Cook for about one minute. Then, pour in the milk little by little, stirring constantly to avoid any lumps from forming. Continue to cook until the mixture begins to thicken, around one or two minutes. Add-in the garlic and season with salt and pepper as desired.
2

Next, add the broth, potatoes and leeks. Stir well and bring to a boil; afterward, reduce to low heat and continue cooking for 15 to 20 minutes or until the potatoes are tender. Finally, spoon the cheese and yogurt into the mixture. Cook for one last minute before removing from heat.
3

Serve immediately garnished with some bacon bits and grated cheese.

If the soup turns out too thick, add more milk as necessary until the consistency is just right.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you like potatoes as much as I like this soup, you're going to be delighted! At home I frequently prepare this dish, since with just one bowl of this deliciosa potato and leek cream, everyone at the table is left satisfied and content. If you prefer not to add any spice to your soup with the jalapeño Monterey Jack, try using a standard Monterey or cheddar cheese. I hope your family enjoys this meal as much as mine does!