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Creamy Potato Leek Soup II

This potato leek soup is simple, rich, and oh so satisfying. See more

READY IN 1 hr

Creamy Potato Leek Soup II

Read Reviews (429)

"Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese." — ANABANANA

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces

3 leeks, sliced
1 cup heavy cream

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Directions

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

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PREP 20 mins
COOK 40 mins
READY IN 1 hr

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I made a few changes, served with homemade bread and my husband declared it to be "the best thing he ever ate." I pureed the potatoes with my hand blender, used 1/2 the bacon called for, added 2 very large cloves of garlic to the leeks and used 1% milk in place of the cream. I used canned chicken broth and next time will use reduced sodium as I did think it too salty- even with no added salt. Definitely a keeper!

—CRABAPPLE1

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Most Helpful Critical Review

Mar 10, 2008

This recipe came out very bland and tasteless. I used whole milk instead of cream, but otherwise followed the recipe. Won't make this again!

—Sue G.

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569 Ratings

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May 01, 2006

I also looked at this recipe and thought.. "5 ingredients? No kidding!" But i'll be damned if this isn't the best Potato and Leek soup i've ever had! It was so simple and easy to make and took no time at all. I think it's the "basicness" of this recipe that is most appealing. Not much to mess up and the results are wonderful. I left the ingredients exactly as stated and didn't change anything. I was left with a sensationally robust chunky and very flavoursome soup. The only thing i MAY try next time is instead of cutting up all the bacon i'll just grab bacon bits. But it may detract from the presentation of the soup at the end. It's nice to see all those chunks of potato and bacon in it. My family AND neighbours loved it and i'll definately be making it again.

—Patrick

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Sep 02, 2003

A really excellent combination of tastes, with no additional seasonings needed. I modified the recipe somewhat by mixing in one-third of the sauteed leeks with the cooked potatoes, then blending about two-thirds of the resulting soup into a puree before mixing it back in with the rest of the potatoes and adding the remaining leeks and cream. It's a very rich soup and Half and Half cream seems to sustain the flavor while reducing the calories and fat content somewhat.

—EDENHAM

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Feb 17, 2003

A very delicous soup. Easy to follow instructions. It felt sinful to eat because of it's high fat content. A lower fat alternative I have tried to the bacon is smoked ham and milk instead of heavy cream. Sauteing the leeks is key to good flavor.

—Maggie

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Sep 17, 2003

This recipe was good, but the directions were vague. I did not know what kind of potato to use, so I used large russett potatoes. I only needed 4. Also, the leeks were huge. I only needed one. I did use a hand blender to cream the potatoes before I added the other ingredients. I also used half and half instead of heaving whipping cream. I will definitely make this recipe again.

—ALICAT2999

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Jun 14, 2003

Delicious with or without the cream (for dieters)! Even better if you throw everything but the cream in right away to boil into the soup! Mash it all before you add the cream for a thick smooth soup!

—LADYBIRD

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Jan 26, 2006

Seriously good soup!! I've made it lots of different ways and it always turns out perfect. I've substituted onions for leeks and ham for the bacon. I always use milk to make it more healthy. To make up for it, and to make the soup thicker, I stir in about 1/4 cup of potato flour - this makes it perfect - almost like a thick stew. I get compliments everytime I make this recipe - and that's quite often!!

—ACRUMMER

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Nutrition

Calories
739 kcal
37%

Carbohydrates
58.2 g
19%

Cholesterol
109 mg
36%

Fat
49.5 g
76%

Fiber
7 g
28%

Protein
16.7 g
33%

Sodium
1311 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Potato Leek Soup II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 739
Calories from Fat: 445

% Daily Value *
Total Fat 49.5g 76 %
Saturated Fat 20.6g 103 %
Cholesterol 109mg 36 %
Sodium 1311mg 52 %
** Potassium 1463mg 41 %
Total Carbohydrates 58.2g 19 %
Dietary Fiber 7g 28 %
Protein 16.7g 33 %
Sugars 4.7g
Vitamin A 27 %
Vitamin C 103 %
Calcium 11 %
Iron 35 %
** Thiamin 56 %
** Niacin 70 %
** Vitamin B6 69 %
** Magnesium 32 %
** Folate 43 %

* 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.