Leek and Potato Soup
User Reviews
5.0
15 reviews
Excellent
Leek and Potato Soup
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Enjoy a taste of Ireland with this traditional Leek and Potato Soup recipe. Serve it warm during the winter or chilled in summer.
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Ingredients
- 4 tablespoons butter
- 1 large onion chopped
- 3 leeks (white and lightest green parts only) cleaned and sliced
- 3 large baking potatoes peeled and cut into cubes
- 4 cups chicken broth
- salt and ground black pepper to taste
- ½ cup half and half or heavy cream
For the garnishes:
- 2 tablespoons fresh chives snipped
- 4 slices Bacon
- 4 slices whole wheat bread
- 2 tablespoons butter
- salt and black pepper to taste
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Instructions
- Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.
- Add the onion, leeks, and potatoes. Saute, stirring gently, for 5-6 minutes or until the onion and leeks have softened but are not brown.
- Add the stock. Bring to a boil.
- Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
- Remove the pot from the heat and use either an immersion blender or a food processor to blend the soup to your desired degree of smoothness. Stir in the half-and-half or cream. Add salt and pepper to taste.
- While the soup is cooking, prepare the croutons and bacon.
- For the bacon: cook 4 slices of thick-cut bacon. Crumble and set aside.
- To make the croutons: trim the crusts from the bread. Cut the bread into cubes. Add the butter to a skillet placed over medium-high heat. Add the bread cubes and toss in the butter. Cook until lightly browned and crispy. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.
Notes
- Substitute the half and half or cream with a lower-fat milk option or even dairy-free milk to reduce the fat content.
- To store -- Cool to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 3 days.
- To freeze -- Pour the cooled soup into freezer-safe bags or containers. Store in the freezer for up to 1 month.
- To reheat -- If frozen, allow the soup to thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave. On the stovetop, heat in a saucepan over medium heat, stirring occasionally, until hot all the way through. In the microwave, cover with a microwave-safe lid or paper towel, and heat on high for 2-3 minutes, stirring halfway through.
Nutrition Information
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Serving
1
Calories
463kcal
(23%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
1175mg
(49%)
Potassium
988mg
(28%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1818IU
(36%)
Vitamin C
20mg
(22%)
Calcium
160mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 463kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1175mg | 49% |
| Potassium | 988mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1818IU | 36% |
| Vitamin C | 20mg | 22% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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