Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.

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  • Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.

  • Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Nutrition Facts

416.1 calories; 8.6 g protein; 64 g carbohydrates; 50.9 mg cholesterol; 1413.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2013
As written, it is 4 stars. No fault to the submitter as she says her children like all the ingredients. I love Potato and Leek soup, and I have tried many recipes. Most of the recipes on here do not include carrots or celery, and I always add them to my soup and have never reviewed any other leek soup recipe because I change it so much. This recipe looks almost how I do it except I usually add a clove or two of garlic, lot's of black pepper and use all chicken stock. After making it, I did have to add some garlic and pepper just to get the flavour we like. I am not sure about the veggie stock though, I used an organic veggie stock that was a very dark mushroom colour, and I should of known by the smell of it I wasn't going to like it very much. But after it was all cooked, I still liked the soup, but next time I'll use a stock I know I like! This is still a great base for a soup, plenty of Leek flavour, very creamy. Just make sure if you use veggie stock, it is one you know and love, otherwise use a good quality chicken stock! I will be making this again, thanks for sharing your recipe. :) Read More
(9)

Most helpful critical review

Rating: 3 stars
01/14/2016
Very mild flavour. I ended up adding 1 clove chopped garlic 4 tsp OXO chicken bouillon a pinch of white pepper and three slices partially cooked bacon. It's a good start but needs more flavour. Reminds me very much of the soup served at the start of a meal when I was visiting people in France. Read More
(1)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/20/2013
As written, it is 4 stars. No fault to the submitter as she says her children like all the ingredients. I love Potato and Leek soup, and I have tried many recipes. Most of the recipes on here do not include carrots or celery, and I always add them to my soup and have never reviewed any other leek soup recipe because I change it so much. This recipe looks almost how I do it except I usually add a clove or two of garlic, lot's of black pepper and use all chicken stock. After making it, I did have to add some garlic and pepper just to get the flavour we like. I am not sure about the veggie stock though, I used an organic veggie stock that was a very dark mushroom colour, and I should of known by the smell of it I wasn't going to like it very much. But after it was all cooked, I still liked the soup, but next time I'll use a stock I know I like! This is still a great base for a soup, plenty of Leek flavour, very creamy. Just make sure if you use veggie stock, it is one you know and love, otherwise use a good quality chicken stock! I will be making this again, thanks for sharing your recipe. :) Read More
(9)
Rating: 4 stars
12/20/2013
As written, it is 4 stars. No fault to the submitter as she says her children like all the ingredients. I love Potato and Leek soup, and I have tried many recipes. Most of the recipes on here do not include carrots or celery, and I always add them to my soup and have never reviewed any other leek soup recipe because I change it so much. This recipe looks almost how I do it except I usually add a clove or two of garlic, lot's of black pepper and use all chicken stock. After making it, I did have to add some garlic and pepper just to get the flavour we like. I am not sure about the veggie stock though, I used an organic veggie stock that was a very dark mushroom colour, and I should of known by the smell of it I wasn't going to like it very much. But after it was all cooked, I still liked the soup, but next time I'll use a stock I know I like! This is still a great base for a soup, plenty of Leek flavour, very creamy. Just make sure if you use veggie stock, it is one you know and love, otherwise use a good quality chicken stock! I will be making this again, thanks for sharing your recipe. :) Read More
(9)
Rating: 5 stars
11/17/2013
This was great! I used vegetable broth and only used 3 potatoes (that's all I had) but it still came out great! I added a cup of a rice/quinoa mixture at the end and it gave it a nice chewy texture. Read More
(5)
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Rating: 4 stars
03/23/2014
I made this with no substitutions. It's really good and fairly low calorie despite the cream. If you feel like altering it you can do so many things because it's a great soup to begin with. Yummy! Read More
(3)
Rating: 5 stars
02/19/2014
I loved this after I customized it little bit by only adding veggie stock (no chicken broth) and by also adding cut of sweet corn. Yam!!!!! Read More
(2)
Rating: 3 stars
01/14/2016
Very mild flavour. I ended up adding 1 clove chopped garlic 4 tsp OXO chicken bouillon a pinch of white pepper and three slices partially cooked bacon. It's a good start but needs more flavour. Reminds me very much of the soup served at the start of a meal when I was visiting people in France. Read More
(1)
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Rating: 5 stars
01/22/2018
This recipe is so yummy! The carrot really adds some nice sweetness to the soup. I only added 1/2 cup of heavy whipping cream and that was plenty for my taste. Read More
Rating: 5 stars
01/21/2020
Made 3X as described though different proportions of the vegetables. There's a lot of 'wiggle room' but still comes out very good. Read More
Rating: 4 stars
02/04/2017
Did celery tube and fresh ginger. Also sweet patatos Read More
Rating: 4 stars
11/11/2018
I ve made this recipe several times and it s always delicious. It s a great base as is. This time i puréed most of the soup but held back a few ladles so there would be some chunks i used all chicken broth and added some leftover rotisserie chicken in the last 15 minutes. We topped it with shreds cheddar crumbled bacon and warm Italian bread! Read More