KRISTEN'S POTATO LEEK SOUP

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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     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 7

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

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