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Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Merle O'Neal
Tasty Team
45 minutes
Inspired by simplyrecipes.com
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45 minutes
for 8 servings
Estimated values based on one serving size.
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After tapping the “Check out with Walmart” button from your Tasty Grocery Bag in the app, you will be taken to Walmart, where you’ll be able to add more items to your order.
To easily find out if Walmart offers pickup or delivery in your area, you can search by location with Walmart
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Have a recipe of your own to share? Submit your recipe here.
Submit your recipeFor a thicker soup, don’t add the water. This was easy and delicious! Totally hits the spot on a cool fall night!
This soup was so good and filling! I made a few changes: used chicken broth, added onion and garlic powder, added a small dash of lemon juice to balance out the savory taste, and added half-and-half for a creamier soup. Sooo good
Jazzed it up with white cheddar, baby clams, and bacon 🤭 😲 😎 🤤
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If you like the taste of leeks I recommend putting in 4 instead of 3 but VERY good recipe. I cook this and make it my lunch for the week for work!
Awesome soup! I left the potato peels on because I don’t mind them and I’m glad I did. I also like adding croutons to add a bit of texture.
This soup is my favourite! It tastes wonderful, however I made a couple tweaks. I added celery and onions in with the leaks to add a little more flavour and body, and toasted some pine nuts which I added to the pot in the last five minutes of simmering, which gave it a nice piney aftertaste and emphasised the earthiness of the ingredients. Will make again!
My soups never turn out; but this soups recipe was a surefire! Will definitely be making this again!
I did not add the water so it was a little thicker. The Sriracha was a perfect addition. Also I put some bacon on top because, well, bacon. 10/10 I would make it again.
I decided to keep the skin on the potatoes which I feel added to the texture and I also added croutons for a nice crunch. So easy to make and delicious, would definitely make it again
I used yukon gold potatoes. It was great!!
I added half and half after using the emulsifier for a creamier taste.
I added all the refrigerated veggies that needed eating - carrots, spinach, spring onion, cauliflower, etc. Also made sure to use plenty of black pepper. Came out really hearty and well seasoned! Such a good recipe to make sure no veggies go to waste.
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