A Fitzgeralds Casino Potato Leek Soup Recipe

Recreate the legendary Potato Leek Soup from Molly's Garden at the Fitzgerald's Casino in Reno! This unbelievably rich and award-winning recipe was famously passed out before the casino closed its doors. A true culinary treasure, now shared for all to enjoy. Get ready for a taste of Reno's finest, a soup so delicious, you'll want to make double the batch!

Prep Time 15 mins
Cook Time 35 mins
Calories 676.1 kcal
Protein 28g
Rating 3.3 (3 Reviews)
A Fitzgeralds Casino Potato Leek Soup 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Fitzgeralds Casino Potato Leek Soup

  • 3 cups Half And Half
  • 2 Leeks, sliced (white and light green parts only)
  • 6 cups Chicken Broth
  • 1/2 cup All Purpose Flour
  • 6 medium Potatoes, peeled and diced
  • 1/2 cup Butter
  • 1 teaspoon Salt
  • 1/2 teaspoon Granulated Garlic
  • 1/2 teaspoon White Pepper

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How to Make A Fitzgeralds Casino Potato Leek Soup

  1. Use a heavy-bottomed pot (at least 4 quarts) to prevent scorching.
  2. Melt butter in the pot over medium heat. Add sliced leeks and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
  3. Add chicken broth and stir to combine. Bring to a simmer.
  4. Whisk in flour gradually, ensuring no lumps form. Cook for 5 minutes, stirring constantly, until the mixture thickens slightly.
  5. Add diced potatoes and half-and-half. Stir well to combine.
  6. Bring the soup to a boil, then reduce heat to a gentle simmer.
  7. Simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally.
  8. Season with granulated garlic, salt, and pepper to taste.
  9. Serve hot. This recipe easily doubles – and you'll probably want to!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

23g

Fat

123g

Carbs

23g

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