Creamy Potato Leek Soup


  • 2 tablespoons butter
  • 2 large leeks, trimmed, rinsed well, white and light green parts thinly sliced (about 2 cups)
  • 1-1/2 pounds potatoes (about 3 medium potatoes), any variety, peeled if desired, cut in 1-inch chunks
  • 1 large carrot, chopped
  • 2-1/2 cups chicken broth
  • 1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 2 cups Lucerne® 2% or whole milk
  • Salt and pepper to taste
  • Buttery garlic croutons (see Notes to make your own)



  1. Melt butter over medium heat in a large saucepan. Add leeks and cook until tender, about 5 minutes.
  2. Add potatoes, carrots, broth and thyme; cover and cook 15 minutes until potatoes are very tender.
  3. Smash potatoes with a potato masher or wooden spoon. (For a smooth soup use an immersion blender or carefully whirl hot soup in a blender until smooth).
  4. Stir in milk. Simmer 10 minutes or until slightly thickened. Season to taste with salt and pepper. Serve hot with buttery garlic croutons.

NOTE:  Buttery Garlic Croutons
Slice crusty bread into 1/4-inch cubes to make about 2 cups. Melt 3 tablespoons Lucerne butter in a wide skillet over medium heat. Mince or press 2 cloves garlic; add to butter and stir 1 minute. Add bread cubes and stir over medium heat until evenly toasted and crisp, about 10 minutes. Can be made ahead and stored air-tight until serving.



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