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Leek and Potato Soup
Enjoy a taste of Ireland with this traditional Leek and Potato Soup recipe. Serve it warm during the winter or chilled in summer.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 463 kcal
Course:
Soup
Cuisine:
Irish
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
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.
Cup of Yum
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
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
% 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.