Leek and Potato Soup
This classic leek and potato soup with tender leeks and creamy potatoes is a simple, comforting dish rooted in Irish tradition.
Servings 4 servings
Ingredients
- 4 tablespoons butter
- 1 large onion chopped
- 3 leeks (white and lightest green parts only) cleaned and sliced
- 3 large baking potatoes peeled and cut into cubes
- 4 cups chicken broth
- ½ cup half and half or heavy cream
- Salt and ground black pepper to taste
For the garnishes:
- 4 slices bacon
- 4 slices whole wheat bread
- 2 tablespoons butter
- Salt and black pepper to taste
- 2 tablespoons fresh chives snipped
Instructions
- Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.4 tablespoons butter
- 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.1 large onion, 3 leeks (white and lightest green parts only), 3 large baking potatoes
- Add the stock. Bring to a boil.4 cups chicken broth
- 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.½ cup half and half, Salt and ground black pepper
- While the soup is cooking, prepare the croutons and bacon.
- Cook the bacon in a skillet until well browned. Crumble it and set aside.4 slices bacon
- 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 to the melted butter. Toss the bread cubes in the melted butter, season lightly with salt and pepper and cook until lightly browned and crispy, tossing or stirring often.4 slices whole wheat bread, 2 tablespoons butter, Salt and black pepper
- Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.2 tablespoons fresh chives
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 and keep in the refrigerator for up to 3 days.
- To freeze: Pour the cooled soup into freezer-safe bags or containers and 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.
Nutrition
Serving: 1 | Calories: 463kcal | Carbohydrates: 55g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1175mg | Potassium: 988mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1818IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg
