Clinton Kelly's Irish Potato and Leek Soup Recipe

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Clinton Kelly's Irish Potato and Leek Soup
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Ingredients:

Directions:

  1. In a large stock pot, heat the oil over medium-high heat. Add the onion, leeks, celery, and garlic, and cook until all have softened and become fragrant, about 5 minutes. Add the stock, milk, bay leaf, and potatoes, and season with salt and pepper. Bring to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in the parsley and half and half. Allow to cool slightly. In batches, puree in a blender.
  2. To make croutons, preheat broiler and place cheese slices on toasted bread. Broil until cheese is melted and browned in spots, about 2 to 3 minutes.
  3. Serve soup with Irish Cheddar Croutons and sprinkled with bacon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.37 Kcal (1597 kJ)
Calories from fat 233.76 Kcal
% Daily Value*
Total Fat 25.97g 40%
Cholesterol 59.52mg 20%
Sodium 672.87mg 28%
Potassium 562.78mg 12%
Total Carbs 18.57g 6%
Sugars 9.83g 39%
Dietary Fiber 1.44g 6%
Protein 18.71g 37%
Vitamin C 7.5mg 13%
Iron 0.9mg 5%
Calcium 295.3mg 30%
Amount Per 100 g
Calories 97.52 Kcal (408 kJ)
Calories from fat 59.78 Kcal
% Daily Value*
Total Fat 6.64g 40%
Cholesterol 15.22mg 20%
Sodium 172.06mg 28%
Potassium 143.91mg 12%
Total Carbs 4.75g 6%
Sugars 2.51g 39%
Dietary Fiber 0.37g 6%
Protein 4.78g 37%
Vitamin C 1.9mg 13%
Iron 0.2mg 5%
Calcium 75.5mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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