Irish Potato and Leek Soup

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Irish Potato and Leek Soup

Kim
The Cook
6 Servings
9 Ingredients
0 Comments
This taste of the UK will warm you right down to your toes. Topped with bacon and cheese, the buttery leeks and potatoes steal the show in this traditional Irish fare.
6 Servings
9 Ingredients
0 Comments

Ingredients

  • 4 tablespoons Butter
  • 2 cups slice Leek
  • 1 ¼ cups dice Onion
  • 2 ¼ cups peel and dice Yukon Gold Potato
  • 43 ½ fluid ounces Chicken Broth/Stock
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • ½ cups cook and dice Bacon
  • 1 cup Cheddar Cheese, Shredded

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat a large lidded sauce pan or dutch oven over medium heat and melt butter.
  2. Add leeks and onions and stir to coat. Cover and reduce heat to low and cook 15 minutes.
  3. Add potatoes, cover and cook another 15 minutes.
  4. Stir in broth, salt and pepper and bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender.
  6. Remove from heat and cool slightly.
  7. Puree in a blender (or food processor) in batches until smooth.
  8. Return soup to the pot and stir in bacon. Allow to cool completely.
  9. Divide soup among indicated number of gallon freezer bags. Divide cheese among indicated number of pint freezer bags and attach. Label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat soup on stovetop over low heat for 8-10 minutes, until warmed through.
  3. Top each bowl with cheese and serve.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a large lidded sauce pan or dutch oven over medium heat and melt butter.
  2. Add leeks and onions and stir to coat. Cover and reduce heat to low and cook 15 minutes.
  3. Add potatoes, cover and cook another 15 minutes.
  4. Stir in broth, salt and pepper and bring to a boil.
  5. Reduce heat and simmer uncovered for 20 minutes or until potatoes are very tender.
  6. Remove from heat and cool slightly.
  7. Puree in a blender (or food processor) in batches until smooth.
  8. Return soup to the pot and stir in bacon. Reheat over medium heat.
  9. Top each bowl with cheese and serve.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1.5 cups
Amount Per Serving
Calories
320
Total Fat
2
Saturated Fat
11g
0.5g Trans Fat
Cholesterol
60mg
Sodium
1470mg
19g Total Carb
Fiber
2g
Sugar
4g Total
Protein
10g
WW SmartPoints
11
Diabetic Exchanges: 4 Fat
0 Fruit
0 Milk
0 Other Carb
1 Starch
1 Veg
1 Lean Meat

4 Comments

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  1. We have made this twice already, and it is on the menu for next week. It’s absolutely delicious! So flavorful, and I appreciate the lack of cream! 🙂

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