I have wanted to make a leek soup that I enjoyed in a small country restaurant ever since a 2001 trip to Ireland. I came up with this, and even my hubby thinks I hit the nail on the head. Because it is smooth and contains no ingredients that bother my kids, they will consume it.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 4 leeks, chopped
- 4 celery stalks, chopped
- 4 cups chicken broth
- 4 cups vegetable broth
- 6 large potatoes, diced
- 5 carrots, chopped
- 2 teaspoons salt
- 1 bay leaf
- 1 cup heavy whipping cream
Instructions
- 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.
- 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
| Calories | 416 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 9 g |
| Sodium | 1413 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great base! I halved the recipe and also rendered some bacon fat instead of butter, added 3 cloves of garlic, lots of fresh ground pepper, and topped with cheese and bacon crumbles.
Soup is delicious and healthy. I omitted the celery and didn’t put any cream in the soup, but drizzled a bit of cream on top.
This is a good base but needs some oomph. I added 2 mashed garlic cloves, white pepper, and a bit of cayenne. It wasn’t hearty enough for a meal by itself, so I served it with sausages on the side. My husband and son are very picky eaters and my son won’t touch most vegetables, but both enjoyed it!
This came out very tasty and was easy to make.
This is delicious! Was a big hit with the family. Will be making again!
I made no changes to it because it was absolutely delicious! A trick that I have for being able to add whipping cream to recipes is to buy a large whipping cream container and measure 1/2 cup into separate silicone muffin cups. I freeze, then pop out of the cup, put them all in a ziplock bag so that I have 1/2 cup quantities of whipping cream in the freezer for whenever I need them. They thaw quickly at room temperature.
Excellent recipe! I tasted the soup before adding the heavy cream–it was delicious as is. The cream takes it to the next level. Added some crumbled bacon on top-delicious!
Added garlic, lemon, Garam masala, and replaced the cream for coconut milk. The base was great however our family loves tons of flavours
Made 3X as described, though different proportions of the vegetables. There’s a lot of ‘wiggle room’ but still comes out very good.
I just made this and really loved it! I like the simplicity and that’s its easy to add extra ingredients if one isn’t Cooking for kids / choosey folks.
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!
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.
Did celery tube and fresh ginger. Also sweet patatos
I used 2 cans of diced potatoes instead of peeling, I used all chicken broth, and I used evaporated skim milk instead of cream. Very satisfying! And healthy! This was was the first recipe that I ever bought leeks to make. I will make this soup again, definitely, & I might vary some of the vegetables!
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.
mmm!
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!
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!!!!!
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. 🙂
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.