Best Kristens Potato Leek Soup Recipes

SLOW COOKER POTATO LEEK SOUP WITH CHEDDAR

Slow Cooker Potato Leek Soup with Cheddar image

This Slow Cooker Potato Leek Soup with Cheddar is a comforting vegetarian meal. This soup is easy to make in your crock pot and the leftovers freeze well. This potato leek soup is incredibly smooth and creamy, yet it's made without cream. You can omit the cheese for a dairy-free version.

Provided by Kristine Rosenblatt

Time 4h20m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2-3 leeks (white and light green parts only, sliced into ½-inch pieces and washed well)
2 cloves garlic (minced)
2 ½ pounds russet potatoes (3-4 medium, peeled and chopped into 1-inch pieces)
4 sprigs fresh thyme
½ teaspoon salt
¼ teaspoon pepper
4 cups low sodium vegetable stock or broth
1 cup shredded cheddar cheese
additional shredded cheddar and sliced green onions for serving (if desired)

Steps:

Heat olive oil and butter in a large skillet over medium heat. Add the leeks and cook, stirring, until slightly softened and lightly browned. Add the garlic and cook 1 minute more. Transfer to the slow cooker.
Add the potatoes, thyme sprigs, salt, pepper and broth to the slow cooker.
Cook on low for 6 hours or high for 3-4 hours, until potatoes are soft.
Remove and discard the thyme stems (most of the leaves will have fallen off into the soup). Blend until smooth either with an immersion blender or by transferring soup in batches to a counter-top blender.
Stir in the shredded cheddar cheese and serve.

Nutrition Facts : ServingSize 1.5 cups, Calories 349 kcal, Carbohydrate 49 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 1164 mg, Fiber 4 g, Sugar 5 g

KRISTEN'S POTATO LEEK SOUP

Kristen's Potato Leek Soup image

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!

Provided by Kristen

Categories Potato Leek Soup

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

¼ tablespoon salted butter
6 leeks, trimmed and chopped
3 cups chicken stock
4 large potatoes, peeled and cubed
½ cup heavy cream
1 teaspoon sea salt, or to taste
ground black pepper to taste

Steps:

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 Facts : Calories 322.1 calories, Carbohydrate 56.8 g, Cholesterol 28.8 mg, Fat 8.6 g, Fiber 7.1 g, Protein 7 g, SaturatedFat 5.1 g, Sodium 679.7 mg, Sugar 5.7 g