Kristen's Potato Leek Soup

After working in a few different Irish pubs during college, I got a great feel for this soup. I have played around with this recipe for years; I like this version the best. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 322 Calories

Ingredients

• ½ cup heavy cream
• 3 cups chicken stock
• ground black pepper to taste
• 4 large potatoes, peeled and cubed
• 1 teaspoon sea salt, or to taste
• ¼ tablespoon salted butter
• 6 leeks, trimmed and chopped

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.

Step 2

Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Step 3

Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.

Step 4

Stir in heavy cream and season with sea salt and black pepper.