Irish Potato & Leek Soup

Irish potato soup istock

What you need

  • 1 lb. (450 g) leeks (about 4 large)
  • 2 Tbsp. olive oil
  • 2 lb. (900 g) russet potatoes (about 3), peeled, cubed
  • 5 cups water
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tub (250 g) Cream Cheese Spread
  • 1/2 cup milk

Make It

TRIM and discard roots from leeks; remove and discard tough outer green leaves. Coarsely chop white parts of leeks; rinse well. Heat oil in large stockpot on medium-high heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low 15 to 20 min. or until potatoes are tender. Cool 10 min.

ADD leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese spread, a tablespoonful at a time, cooking on medium heat until completely melted, stirring constantly.

STIR in milk; cook until heated through, stirring occasionally. Serve with Premium Plus Crackers Baked with Whole Grain.

Pin It

If You Enjoyed That - Please Share It!

chubby cheeks ladyDid you enjoy that?  Please take a moment to share with your friends to help expand our audience. Click one of the social media share buttons above, or invite your friends by email to come and visit our page. Thank You!

Points To Ponder

You Can’t Win
A woman has the last word in any argument. 

Anything a man says after that is the beginning of a new argument.


Join Our Mailing List

Join our mailing list and receive occasional emails from us with news and updates:

A Quick Random Funny


Purchase Our Popular ATP Books

ATP Books
A limited supply of our Cooking Up A Storm Cookbooks I and II editions, and our 10-Year Anniversary Celebration Book are still available


Shopping Cart