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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.

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  • 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

322.1 calories; protein 7g 14% DV; carbohydrates 56.8g 18% DV; fat 8.6g 13% DV; cholesterol 28.8mg 10% DV; sodium 679.7mg 27% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2012
Had a bunch of leeks hanging around and wasn't sure what to make with them until I stumbled upon this recipe. The soup was amazing! Used more leeks than called for since I wanted to use them up and added about a TBLS of red wine vinegar after it was done cooking to amp up the cream in the soup. Will definitely be in our winter menu coming up. Read More
(16)

Most helpful critical review

Rating: 2 stars
02/11/2013
It was VERY thick. I must have done something wrong. I had to keep making adjustments to get it thinner. I ended up serving it as a side dish of mashed potatoes and no one knew the difference. I swear though that I followed the recipe! Read More
(2)
54 Ratings
  • 5 star values: 39
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/21/2012
Had a bunch of leeks hanging around and wasn't sure what to make with them until I stumbled upon this recipe. The soup was amazing! Used more leeks than called for since I wanted to use them up and added about a TBLS of red wine vinegar after it was done cooking to amp up the cream in the soup. Will definitely be in our winter menu coming up. Read More
(16)
Rating: 4 stars
05/22/2012
Very tasty and popular with my family. I used too much potato so it was thicker than I wanted. Also I did not puree it enough. I will make this again. Read More
(11)
Rating: 5 stars
03/10/2012
its the best Read More
(8)
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Rating: 5 stars
02/03/2014
Dairy free version, just substitute Earth Balance buttery spread for the butter and unsweetened coconut milk for the cream. I also added garlic. Even better the next day! Read More
(4)
Rating: 5 stars
10/16/2012
I've made this recipe twice now. The first time I made it exactly as written and it was excellent. The second time I substituted the butter with olive oil and half and half for the heavy cream and it was just as good with these minor changes. This time I am adding the leftover ham I have in the freezer. Serving it with a loaf of pumpkin bread for a wonderful fall dinner. Read More
(4)
Rating: 5 stars
09/24/2012
This was very good! I made a few substitutions. I added half an onion to the leeks since I had some extra. I also used 1 percent milk and added a little roux to thicken since I didn't have heavy cream and like to use what's on hand. When I added the milk I threw in a cup of cooked chopped broccoli. I'm in college and don't own a blender or mixer so I minced the leek and onion really small and used a potato masher. It came out a little chunky but I like it that way:) Read More
(3)
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Rating: 4 stars
12/29/2013
Nice soup..Included bacon like my Dad used to. Fry up 3 pieces of bacon (cut up into small pieces) - When crispy remove and add 3 leeks - cleaned and thinly sliced into rounds - saute in bacon fat.. (about 2 tbsp.) x 10 minutes Add potatoes cut up into quarters or 1/8ths - followed by 3 cans chicken broth. Simmer x 30 min -then remove and puree 1/2 the soup - the other half a smoosh down a bit but leave pieces for texture. Added 1/2 cup Land o Lakes brand non-fat cream (half and half works too). If too thick (used a bit too many potatoes or they were a big size ) just thin down with a bit of chicken broth or a bit of water - tvf Read More
(3)
Rating: 2 stars
02/11/2013
It was VERY thick. I must have done something wrong. I had to keep making adjustments to get it thinner. I ended up serving it as a side dish of mashed potatoes and no one knew the difference. I swear though that I followed the recipe! Read More
(2)
Rating: 5 stars
10/21/2016
Kristen I just wanted to take the time to THANK YOU for posting this! It's an easy and truly awesome soup. I hate it when people say "it's great.....but only with these 1 000 changes" (although I do appreciate gentle tweaks) but I have to say I had everything except the cream and so I used the 1% milk I had on hand.....with trepidation. This was not to purposely change your recipe but rather a necessity and yet it was still fantastic! I can only imagine what it would be like with cream.....yum! Thanks again for sharing. Read More
(2)