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Nutrition Facts
Serving Size 1 (462g) Recipe makes 8 servings
Calories 423
Calories from Fat 223		(52%)
Amount Per Serving		%DV
	Total Fat 24.8g	38%
	Saturated Fat 12.5g	62%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 487mg		20%
Potassium 918mg		26%
Total Carbohydrate 38.2g		12%
	Dietary Fiber 3.1g	12%
	Sugars 4.5g
Protein 12.8g		25%
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Irish Feast

chia

Potato & Leek Soup

Recipe #47193 | 1½ hours | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Shandobando
Nov 20, 2002

This has been a family favorite for years. I used to make a big pot and my friends would all come over for a bowl!

SERVES 8 -10 (change servings and units)

Ingredients

4 tablespoons butter or margarine
2 medium leeks or onions, chopped
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seed or celery salt (don’t worry if you have neither)
1/4 teaspoon dried thyme
1 cup light cream
salt & freshly ground black pepper

Thickener

4 tablespoons cornstarch
4 tablespoons cold water

Garnishes

1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped or crumbled

Directions

1
In a 6 to 8 quart stockpot melt the butter and gently cook the leeks or onions, being careful not to let the leek or onion brown.
2
Add the peeled and sliced potatoes, the milk, the stock,& the herbs.
3
Cover and simmer gently for about an hour or until potatoes are completely cooked through.
4
Stir together cornstarch and water.
5
Mix thoroughly.
6
Add to soup, stirring constantly to avoid lumping.
7
Cook for 5-10 minutes more, stirring occasionally, then puree the soup.
8
Add the cream and gently heat, but do not boil.
9
Season with salt and pepper.
10
Serve with garnishes.

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Featured Reviews for This Recipe

From: Lucky Ducky

On Oct 6, 2009

Sorry to be the spoiler on this recipe. I had high hopes. I cooked as directed with one change. I chopped and fried about 1'/2 a pound of bacon first, then removed the bacon and sauteed the leeks in the bacon fat. I used about 5 Tbsp cornstarch & water and found it didn't thicken nearly enough. After pureeing, it was far too thin for my liking. I also needed to add about 2 tsp of salt and a lot of pepper to give it some taste. My kids and husband thought it was okay, but it isn't a make again recipe for me.

0 people found this review helpful

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From: DianeH

On Feb 2, 2009

I made this over the weekend. I followed the recipe except I left out the chives (forgot to buy any) and I didn't puree the soup. It was fantastic. It made tons of soup, though, and if I make it again I'll halve the recipe. Thanks!

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From: shanz

On May 7, 2003

A very flexible recipe - and that's what I like. I've made this more than a dozen times, and have had more or less of the key ingredients, and it has still worked a treat. Don't be too fussed about all the trimmin's - it goes fine with or without. A previous comment about the puree being optional I don't really agree with - I've tried it both ways and the puree is definitely worth the extra effort.

7 people found this review helpful

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From: Carmen B.

On Feb 21, 2003

Made this for dinner last night with a salad and cheese bread. Very easy to make. Did not puree the soup and just left potatoes whole. Diced potatoes instead of slicing. Did not garnish as I didn't have either on hand, but will garnish next time as the bacon would compliment very nicely.

5 people found this review helpful

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