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Kristen's Potato Leek Soup

Kristen's Potato Leek Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Kristen

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

valerie160
13

valerie160

8/21/2012

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 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.

Spencanoe
9

Spencanoe

5/22/2012

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.

Skrfun
8

Skrfun

3/10/2012

its the best

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