Kristen's Potato Leek Soup

22 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

Ingredients

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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Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
322 cal
16%

Fat
8.6 g
13%

Carbs
56.8 g
18%

Based on a 2,000 calorie diet

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Reviews (22)

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valerie160

Aug. 21, 2012

"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."

Skrfun

Mar. 10, 2012

"its the best..." See more"

Spencanoe

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...." See more"

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