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Kristen's Potato Leek Soup Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
  • 2Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • 3Pour 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.
  • 4Stir in heavy cream and season with sea salt and black pepper.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 322 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    322
    16%
  • Fat:
    8.6
    13%
  • Carbs:
    56.8
    18%
  • Protein:
    7
    14%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

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