Ingredients for A Fitzgeralds Casino Potato Leek Soup
- Half And Half
- 2 large leeks, thinly sliced (white and light green parts only)
- 4 cups chicken broth (or 4 cubes of chicken bouillon)
- All Purpose Flour
- 2 pounds Yukon Gold potatoes, peeled and diced
- 4 tablespoons butter
- Salt
- 1 teaspoon granulated garlic
- White Pepper
How to Make A Fitzgeralds Casino Potato Leek Soup
- Use a heavy-bottomed pot (at least 4 quarts) to prevent scorching.
- Melt butter in the pot over medium heat. Add sliced leeks and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add chicken broth and stir to combine. Bring to a simmer.
- Whisk in flour gradually, ensuring no lumps form. Cook for 5 minutes, stirring constantly, until the mixture thickens slightly.
- Add diced potatoes and half-and-half. Stir well to combine.
- Bring the soup to a boil, then reduce heat to a gentle simmer.
- Simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally.
- Season with granulated garlic, salt, and pepper to taste.
- Serve hot. This recipe easily doubles – and you'll probably want to!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
123g
Carbs
23g
