Potato and leek soup

Potato and Leek Soup

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Potato And Leek Soup Recipe


4 lb. potatoes,
1 large leek,
10 cups chicken stock or soup base,
1 cup heavy cream,
1 small onion, chopped,
2 cloves garlic, crushed,
1 cup shredded sharp cheddar,
1/2 cup warm bacon bits, freshly cooked,
2 Tbsp. butter,
salt and white pepper to taste.


Peel and wash the potatoes, slice them to 1/4-inch thick slices. Cut the leek lengthwise and slice it thinly. Wash the sliced leek thoroughly through a sieve to remove any sand that might be stuck between its layers. In a heavy saucepan melt the butter and saute the onion, garlic and sliced leek until the leek is soft. Add the sliced potatoes and stir. Saute for 2-3 minutes more and add the chicken stock. Bring to a boil. Boil until the potatoes are soft and falling apart. Remove soup from heat and blend with a stick blender. Add the heavy cream and season the potato and leak soup with salt and pepper to taste. Return the soup to a gentle simmer and remove from heat. Taste again for salt and adjust the taste with 1 or 2 teaspoons of white vinegar. White vinegar is a very good flavor enhancer for soups. Serve the potato and leek soup with a pinch of shredded cheddar and bacon bits on top or a swirl of soup cream (from a squeeze bottle), whichever you prefer. The potato and leek soup is a really hearty Irish soup that is popular even in North America.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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