Creamy Potato and Leek Soup

Potato Leek Soup
Dennis Gottlieb/Getty Images
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
375 Calories
23g Fat
35g Carbs
10g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 375
% Daily Value*
Total Fat 23g 29%
Saturated Fat 14g 71%
Cholesterol 68mg 23%
Sodium 559mg 24%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 13%
Protein 10g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For luncheon ideas, smooth and creamy potato soup is always an excellent option. The soup makes a fabulous first course as well. This version is seasoned with a ham bone or ham hock along with sauteed leeks and butter. Optional croutons and shredded cheese make an attractive and delicious garnish for this soup while adding texture to offset the creaminess.

If the ham bone is meaty, dice the ham finely and use it for garnish. Or, if you prefer a chunkier soup, blend only part of the soup and add any diced ham you might have along with the cream.

Ingredients

  • 1 large onion
  • 1/4 cup butter
  • 3 medium leeks
  • 2 pounds potatoes
  • 1/4 teaspoon dried thyme (crumbled)
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1 ham bone (or ham hock)
  • Salt and black pepper to taste
  • Garnish: croutons
  • Garnish: shredded cheese

Steps to Make It

  1. Peel the onion and chop it coarsely.

  2. Cut off the root end and all of the dark green tops from the leeks and discard. Slice the white leeks in half. Rinse the leeks under cold water while separating the layers to dislodge any clinging sand. Slice the leeks thinly.

  3. Heat the butter in a large saucepan or Dutch oven over medium heat; add the chopped onion and sliced leeks and saute until softened and golden in color, stirring frequently. 

  4. Meanwhile, peel the potatoes and cut them into 1/2-inch cubes.

  5. To the onions and leeks, add the cubed potatoes, the ham bone, thyme, and chicken stock; bring to a boil. Cover the pan and reduce the heat to low. Simmer until the potatoes are very soft. Remove the ham bone. If the ham bone is meaty, remove the meat and dice to use in the soup or as a garnish, or refrigerate the ham for another dish.

  6. Cool potato and leek mixture slightly and puree in a food processor or put through a sieve. Return to pan and add cream (and ham, if using). 

  7. Cook an additional 2 to 3 minutes; taste and add salt and pepper, as needed

  8. Serve hot with a garnish of croutons and a sprinkling of shredded cheese, if desired.

Tip

  • Processing hot liquids in a blender will produce steam which can blow the lid off the container, potentially causing a mess and possible burns. To blend hot foods safely, fill the blender about one-third full, and never over half full. Loosen the center cup in the lid. Place a thick folded kitchen towel over the lid and hold it down firmly while you pulse or blend.

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