Kristen's Potato Leek Soup

Kristen's Potato Leek Soup

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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Ingredients

1 h servings 322 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  2. Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.
  4. Stir in heavy cream and season with sea salt and black pepper.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 34
  1. 41 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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...

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

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 a...

This was very good! I made a few substitutions. I added half an onion to the leeks since I had some extra. I also used 1 percent milk and added a little roux to thicken, since I didn't have heav...

Dairy free version, just substitute Earth Balance buttery spread for the butter and unsweetened coconut milk for the cream. I also added garlic. Even better the next day!

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 ...

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...

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 ...

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