Kristen's Potato Leek Soup22 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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!” - by Kristen
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 322 cal
- 8.6 g
- 56.8 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"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 a..." See moredded 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."
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