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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Ingredients
4tablespoonsbutter
1large onionchopped
3leeks (white and lightest green parts only)cleaned and sliced
3large baking potatoes peeled and cut into cubes
4cupschicken broth
Salt and ground black pepperto taste
½cuphalf and halfor heavy cream
For the garnishes:
2tablespoonsfresh chivessnipped
4slicesbacon
4sliceswhole wheat bread
2tablespoonsbutter
Salt and black pepperto 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.
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.