Recipe by Kristen
"After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!"
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leeks, trimmed and chopped
potatoes, peeled and cubed
sea salt, or to taste
ground black pepper to taste
Had a bunch of leeks hanging around and wasn't sure what to make with them until I stumbled upon this recipe. The soup was amazing! Used more leeks than called for since I wanted to use them up and added about a TBLS of red wine vinegar after it was done cooking to amp up the cream in the soup. Will definitely be in our winter menu coming up.
It was VERY thick. I must have done something wrong. I had to keep making adjustments to get it thinner. I ended up serving it as a side dish of mashed potatoes and no one knew the difference. I swear, though, that I followed the recipe!
Very tasty and popular with my family. I used too much potato so it was thicker than I wanted. Also I did not puree it enough. I will make this again.
its the best
Nice soup..Included bacon like my Dad used to .
Fry up 3 pieces of bacon (cut up into small pieces) -
When crispy remove and add 3 leeks - cleaned and thinly sliced into rounds - saute in bacon fat.. (about 2 tbsp.) x 10 minutes
Add potatoes cut up into quarters or 1/8ths - followed by 3 cans chicken broth.
Simmer x 30 min -then remove and puree 1/2 the soup - the other half a smoosh down a bit but leave pieces for texture. Added 1/2 cup Land o Lakes brand non-fat cream (half and half works too).
If too thick (used a bit too many potatoes or they were a big size ) just thin down with a bit of chicken broth or a bit of water -
This is one of my favorite winter time soups! I only used 3 leeks in stead of the 6 the recipe calls for and used a chopped onion in their place. I also added twice the amount of heavy cream to get a really creamy soup and left the skin on the potatoes, which gave the soup a "rustic" feel.
There is nothing wrong with the original recipe and these changes aren't necessary to have a delicious finished product but they meet our tastes better so I thought I'd share!
I've made this recipe twice now. The first time I made it exactly as written and it was excellent. The second time I substituted the butter with olive oil and half and half for the heavy cream and it was just as good with these minor changes. This time I am adding the leftover ham I have in the freezer. Serving it with a loaf of pumpkin bread for a wonderful fall dinner.
I bought some leeks on whim -- always wanted to try a Potato-Leek soup. My only complaint is that I got less than 1/2 a bowl -- the family loved it. I'd seen other recipes that called for cornstarch, but I found that pureeing a portion, as suggested, thickens it quite nicely.
There's no need to be exact in the proportions of ingredients ... I preferred a little more butter, and I didn't have 6 leeks on hand - only 4. Will certainly make it again -- thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Kristen's Potato Leek Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
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