xiaoxl/recipe_data huggingface dataset:
Pork Osso Buco


Ingredients:
all-purpose flour, all-purpose flour, salt, ground black pepper, butter, butter, extra virgin olive oil, extra virgin olive oil, onion, onion, carrot, carrot, celery, celery, garlic clove, tomato sauce, water, water, dried basil, dried thyme, fresh parsley, bay leaf

Directions:
In a shallow dish, stir together flour, salt, and black pepper., Dredge meat in seasoned flour., In a large skillet, melt butter with oil over medium heat., Brown meat., Remove meat from pan, and set aside., Add onion, carrots, celery, and garlic to drippings in pan., Cook and stir for about 5 minutes., Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf., Return meat to pan., Bring to a boil, and reduce heat to simmer., Cover, and cook for 1 hour, or until tender.
Mint Cream Coffee


Ingredients:
mint, milk, coffee, vanilla, sugar

Directions:
Make a pot of coffee as usual, except in the filter add about a pinch of crushed mint.
Warm 1/2 a cup of milk on the stove or in the microwave till WARM.
Mix 1 cup mint coffee with milk.
Add sugar to taste.
Pistachio Bubble Tea


Ingredients:
evaporated milk, milk, water, tea, sugar free pistachio pudding mix, tapioca

Directions:
Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
Put as much ice as you want into glass and serve with bubble tea straw.
Saltine Cracker Pudding
Category: desserts
By tignor

Comfort food at its best! Serve warm or cold, add raisins or dates, have fun with this easy and cozy recipe!

Ingredients:
2  eggs, separated
½ cup white sugar
4 cups 2% milk
1 cup flaked coconut
2 cups crushed saltine crackers
1 teaspoon vanilla extract

Directions:
Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes. Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 327.9
Fat: 11 g
Saturated fat: 6.2 g
Carbohydrates: 47.4 g
Sugars: 29.1 g
Dietary fiber: 1.9 g
Protein: 10 g
Cholesterol: 75 mg
Sodium: 375.4 mg
Pesto Grilled Cheese Sandwich
Category: world-cuisine
By RASSA2

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Ingredients:
2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Directions:
Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat. Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto. Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich. Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 503.3
Fat: 36.5 g
Saturated fat: 20 g
Carbohydrates: 24.2 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 20.4 g
Cholesterol: 81.7 mg
Sodium: 1107.6 mg
Smoked Sausage and Sauerkraut Casserole


Ingredients:
smoked link sausage, water, brown sugar, Dijon mustard, caraway seed, dried dill weed, sauerkraut, green bell pepper, swiss cheese

Directions:
Place sausage in large skillet with water.  Cover bring to a boil over medium heat.  Reduce heat to low, simmer, covered 10 minutes.  Uncover and simmer until water evaporates and sausage browns lightly.
While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan, stir until well blended.  Add sauerkraut and bell pepper, stir until well combined.  Cook, covered ov er medium heat 10 minutes or until very hot.
Spoon sauerkraut with bell pepper into microwavable 3 quart casserole, sprinkle with cheese.  Place sausage on sauerkraut, cover.  Microwave at high 30 seconds or until cheese melts.
Pasta Verde
Category: main-dish
By Yoly

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Ingredients:
1 (16 ounce) package spaghetti
2  poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes  vegetable bouillon
2  garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds. Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy. Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Prep time: 10 mins
Cook time: 25 mins
Total time: 43 mins
Yields: 4 servings

Calories: 747.8
Fat: 36.2 g
Saturated fat: 22.1 g
Carbohydrates: 90.1 g
Sugars: 7.2 g
Dietary fiber: 5.3 g
Protein: 19.5 g
Cholesterol: 124.3 mg
Sodium: 87.4 mg
Vegetarian Mapo Tofu


Ingredients:
ginger, garlic clove, carrot, green peas, frozen green pea, tofu, chili bean paste, tamari, salt, potato starch, green onions

Directions:
Soak dried shiitake mushrooms in one cup of water for 1-2 hours or until soft. Save the water. Finely dice the mushrooms.
In a skillet, heat sesame seed oil and sauté minced ginger and garlic. Add carrots and sauté. Add mushrooms and peas and sauté.
Add diced tofu and 1 cup water used for soaking mushrooms.
Add salt, tamari, and 1 - 2 tsp chili paste (depending on how spicy you want]. Cook until everything is heated through.
In a small bowl, dissolve potato starch in 2 Tbsp water. Lower the heat and add the mixture. Stir until the liquid gets thick. Turn off the heat.
Transfer the dish to plates and sprinkle sliced green onions.
Burrata Caprese
Category: salad

Caprese is the ultimate summer salad--quick, easy, and good even on the hottest summer days.

Ingredients:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
2 medium ripe tomatoes, diced
1 (4 ounce) ball burrata cheese, diced
6 leaves fresh basil, finely chopped

Directions:
Mix together olive oil, vinegar, salt, and pepper in a large bowl until well combined. Add tomatoes, burrata cheese, and basil. Toss to combine. Serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 306.7
Fat: 25.8 g
Saturated fat: 9.9 g
Carbohydrates: 6 g
Sugars: 4.3 g
Dietary fiber: 1.5 g
Protein: 9.2 g
Cholesterol: 40 mg
Sodium: 148.4 mg
Easy Cheese and Garlic Scones
Category: bread
By ANGG

This is my favorite, very simple, recipe for savory scones.  They are wonderful served hot, spread with a little butter, and eaten alongside a steamy hot soup. It's important not to over handle these scones, as they will be heavy and tough.

Ingredients:
2 cups self-rising flour
2 tablespoons butter
1 pinch salt
½ cup shredded Cheddar cheese
1 clove garlic, minced
1 cup milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined. Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk. Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 scones

Calories: 180.3
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 24.8 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 5.9 g
Cholesterol: 17.5 mg
Sodium: 473.7 mg
Savoiardi I
Category: world-cuisine
By PEGW

Also known as Lady Fingers, these keep very well in an airtight container.

Ingredients:
4  eggs
⅔ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
¾ cup all-purpose flour

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch). Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes. In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and gently fold it in. Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner. Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 48.2
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 8.6 g
Sugars: 5.6 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 31 mg
Sodium: 23.9 mg
Jamey's Restaurant Style Beef and Broccoli
Category: world-cuisine
By Mema T

This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!

Ingredients:
⅓ cup dry sherry
⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
3 tablespoons vegetable oil, plus more if needed
1  thin slice fresh ginger root
1 clove garlic, minced
1 pound broccoli, cut into florets
1 (16 ounce) can sliced mushrooms, drained
8 ounces snow peas

Directions:
Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves. Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl. Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 4 large servings

Calories: 445.7
Fat: 23.2 g
Saturated fat: 5.8 g
Carbohydrates: 23.2 g
Sugars: 7.5 g
Dietary fiber: 7.2 g
Protein: 36.6 g
Cholesterol: 73.5 mg
Sodium: 916.2 mg
Sheet Pan Ratatouille
Category: world-cuisine
By Fioa

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Ingredients:
1 large eggplant, cut into 1/2-inch cubes
2  zucchinis, cut into 1/2-inch slices
2  heirloom tomatoes, cut in wedges
1  white onion, cut into 1/2-inch-thick rounds
1  red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated. Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

Prep time: 15 mins
Cook time: 42 mins
Total time: 57 mins
Yields: 4 servings

Calories: 163.9
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 23.6 g
Sugars: 11.1 g
Dietary fiber: 9.1 g
Protein: 4.3 g
Sodium: 599.8 mg
Grape Juice-Ginger Ale Spritzer


Ingredients:
ginger ale, red grapes

Directions:
Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon., Add the red grape "ice cubes" to serve.
Best Collard Greens Ever!


Ingredients:
seasoning salt, butter, white vinegar, salt, black pepper, garlic powder

Directions:
In a large pot, bring 3-4 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for at least 1 hour.
Step 2:
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for an hour to two hours.stirring occasionally, I have found the longer you cook it the better it is! When done taste and adjust seasoning.
When I eat my collards I enjoy pouring some white vinegar over them with a pinch of salt and pepper.
Norwegian Drop Cookies


Ingredients:
shortening, brown sugar, egg, flour, baking soda, cinnamon, nutmeg, clove, salt, raisins, walnuts

Directions:
Cream shortening, brown sugar and egg until fluffy., Sift together flour, soda, cinnamon, nutmeg, cloves and salt., Mix with batter., Add raisins and walnuts., Drop by teaspoon on a greased cookie sheet and bake at 350° for 12 minutes.
Baked Salmon With Horseradish (Ww)


Ingredients:
salmon fillets, salt, pepper, horseradish, panko breadcrumbs

Directions:
Preheat oven to 425 degrees F.
Spray broiler pan with Pam and then place salmon skin side down (no need to turn this salmon] on the broiler rack. Sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko. Spray with Pam.
Bake for 10-15 minutes.
Preheat broiler and broil fish for a few minutes or until the breadcrumbs brown.
Brown Mustard Potato Salad
Category: salad
By mommaveg

A basic recipe with a small twist. I never make my potato salad exactly the same way; I always add a lil' twist or more or less of an ingredient. Chill potato salad in the fridge for an hour or eat warm.

Ingredients:
8  red potatoes, diced
3  hard-boiled eggs, chopped
1 cup mayonnaise, or to taste
½  red onion, minced
¼ cup spicy brown mustard
4 teaspoons sweet pickle relish
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 pinch ground black pepper
1 pinch paprika

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes and run under cold water to cool. Mix potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika together in a bowl until evenly coated.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 389.2
Fat: 24.6 g
Saturated fat: 4 g
Carbohydrates: 37.1 g
Sugars: 3.7 g
Dietary fiber: 3.9 g
Protein: 7.2 g
Cholesterol: 89.9 mg
Sodium: 310.8 mg
Grilled Pears


Ingredients:
pears, white wine, sugar, cinnamon stick, nutmeg, honey, ice cream, mint

Directions:
Spray a grill safe baking dish with cooking spray., Cut pears in half from the top and remove seed., Place face down in baking dish and cover with remaining ingredients., Cover and place on preheated grill for about 15 minutes.
Cappuccino Chiller (sugar Free)


Ingredients:
instant coffee granules, water, Equal sugar substitute, nonfat milk

Directions:
Whisk first 3 ingredients in a large saucepan until smooth., Bring to a boil over medium heat, whisk constantly for 2 minutes., Remove from heat and add sweetener., Cool slightly., Whisk in milk and creamer., Cover and chill at least 4 hours or up to 2 days., Serve over ice., Cook time is chill time.
Summer Squash Muffins


Ingredients:
eggs, granulated sugar, raw honey, canola oil, white flour, whole wheat flour, baking soda, baking powder, cinnamon, zucchini

Directions:
Preheat oven to 325°F Put muffin cups into 24 tins.
Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
Cheesecake With Praline Sauce


Ingredients:
graham cracker crumbs, granulated sugar, butter, cream cheese, granulated sugar, eggs, vanilla extract, sour cream, granulated sugar, vanilla extract, light brown sugar, cornstarch, dark corn syrup, pecans, vanilla extract

Directions:
Preheat the oven to 350 degrees F.
For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan.
Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes.
Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom.
To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick.
Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly.
Serve the cheesecake, passing the sauce in a bowl with a small ladle.
Store any leftovers in the refrigerator.
German Pot Pie


Ingredients:
water, onion, celery, flour, salt, sugar, water

Directions:
Brown meat in hot fat.
Season meat with salt and pepper, and add water, onions, and celery.
Cook slowly on top of stove until meat is tender, about 3-4 hours.
If liquid cooks away, add more water.
This needs plenty of broth.
Mix flour, oil, salt, sugar, and enough water sufficient to form a nice ball of dough.
Roll out 1/4 inch thick; cut in squares and drop into boiling broth.
Cook about 15-20 minutes.
Butterscotch Blondies
Category: trusted-brands-recipes-and-tips
By Eagle brand

Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.

Ingredients:
1 (18.25 ounce) package yellow cake mix with pudding
⅓ cup butter or margarine, softened
3  eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F.  In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly. Press evenly into greased 13x9-inch baking pan.  Bake 15 minutes.  Remove from oven; sprinkle with pecans and butterscotch chips. In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 to 3 dozen bars

Calories: 273.7
Fat: 12.6 g
Saturated fat: 5.6 g
Carbohydrates: 27.8 g
Sugars: 19.6 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 35.9 mg
Sodium: 205.8 mg
Spicy Cajun Soup


Ingredients:
smoked sausage, olive oil, onion, smoked sausage, olive oil, onion, garlic cloves, diced tomatoes, sugar, sea salt, ground black pepper, dried basil, fresh parsley leaves, whole kernel corn, water, sweet paprika, sea salt, ground black pepper, white pepper, cayenne pepper

Directions:
Split the sausage lengthwise into fourths and then slice. Heat the olive oil over medium high heat in a stockpot. Add the sausage to the pot and cook for 3 -4 minutes until lightly browned.
Add the onion and garlic and cook until tender.
Add diced tomatoes with their liquid, to the sausage mixture; add the sugar and bring to a boil. Boil for 3 minutes.
Add the salt, pepper, basil, parsley and Cajun seasoning; stir and add corn and water. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
Homemade Cajun seasoning:
Mix all ingredients in a glass jar and store in the refrigerator. Shake the jar before using.
Beet Greens


Ingredients:
salt, pepper, vinegar, butter, eggs

Directions:
"Wash the greens thoroughly several times in deep water. Cook in very little boiling salted water until just tender, a few minutes. Drain thoroughly. Season with salt , pepper, vinegar and butter. Garnish with sliced eggs over the top."
Creamy Potato and Leek Soup
Category: soups-stews-and-chili
By Mama2ME

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Ingredients:
¼ cup butter
3  leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Directions:
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes. Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 250
Fat: 13.2 g
Saturated fat: 8 g
Carbohydrates: 28.9 g
Sugars: 3.2 g
Dietary fiber: 3.1 g
Protein: 5.3 g
Cholesterol: 40.1 mg
Sodium: 538.9 mg