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READY IN 1 hr

Kristen's Potato Leek Soup

Read Reviews (22)

"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!" — Kristen

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Original recipe makes 6 servings Change Servings

1/4 tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed

1/2 cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

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Directions

Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
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.
Stir in heavy cream and season with sea salt and black pepper.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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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 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.

—valerie160

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Most Helpful Critical Review

Feb 11, 2013

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!

—yum

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26 Ratings

Mar 10, 2012

its the best

—Skrfun

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May 22, 2012

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.

—Spencanoe

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Oct 16, 2012

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.

—katyd

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Feb 01, 2013

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.

—Poirot

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Jan 22, 2013

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!

—mam5016

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Sep 24, 2012

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 heavy cream and like to use what's on hand. When I added the milk I threw in a cup of cooked, chopped broccoli. I'm in college and don't own a blender or mixer, so I minced the leek and onion really small and used a potato masher. It came out a little chunky but I like it that way :)

—winofoodie

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Nutrition

Calories
322 kcal
16%

Carbohydrates
56.8 g
18%

Cholesterol
29 mg
10%

Fat
8.6 g
13%

Fiber
7.1 g
28%

Protein
7 g
14%

Sodium
680 mg
27%

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

Nutritional Information

Kristen's Potato Leek Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 322
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
Saturated Fat 5.1g 25 %
Cholesterol 29mg 10 %
Sodium 680mg 27 %
Potassium 1220mg 34 %
Total Carbohydrates 56.8g 18 %
Dietary Fiber 7.1g 28 %
Protein 7g 14 %
Sugars 5.7g
Vitamin A 36 %
Vitamin C 99 %
Calcium 12 %
Iron 74 %
** Thiamin 27 %
** Niacin 35 %
** Vitamin B6 59 %
** Magnesium 31 %
** Folate 54 %

* 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.