A Fitzgeralds Casino Potato Leek Soup

Indulge in a bowl of rich, velvety comfort with Fitzgeralds Casino Potato Leek Soup—a classic recipe with a touch of indulgence. This hearty soup combines the delicate sweetness of sautéed leeks with the creamy texture of russet potatoes, creating a luxurious blend that's perfect for cozy evenings. Infused with the aromatic allure of garlic and enriched with a splash of heavy cream, this dish achieves the ultimate balance of flavor and creaminess. Finished with a sprinkle of fresh thyme and chives for a gourmet flourish, this soup is as visually inviting as it is delicious. Serve it alongside crusty bread for dipping and a meal that warms from the inside out. Whether you’re a fan of classic comfort food or looking for an elevated soup recipe, this Potato Leek Soup is sure to steal the spotlight. Perfect for weeknight dinners or elegant starters, it’s an irresistible addition to any menu.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 3 medium leeks (white and light green parts only, sliced thin)
• 4 medium russet potatoes (peeled and diced)
• 3 cloves garlic (minced)
• 5 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon fresh thyme leaves (optional, for garnish)
• 2 tablespoons chopped chives (for garnish)
• 4 slices crusty bread (for serving, optional)

Directions

Step 1

Melt the butter in a large pot over medium heat.

Step 2

Add the sliced leeks to the pot and cook, stirring frequently, for about 6-8 minutes until the leeks are soft but not browned.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced potatoes and stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the potatoes are tender.

Step 5

Once the potatoes are soft, use an immersion blender to carefully blend the soup until smooth. Alternatively, you can cool the soup slightly and blend it in batches in a countertop blender. Return the soup to the pot if blending off heat.

Step 6

Stir in the heavy cream and season the soup with salt and black pepper. If the soup is too thick, add a bit more stock or water to reach your desired consistency.

Step 7

Cook for an additional 5 minutes over low heat to let the flavors meld.

Step 8

Ladle the soup into bowls. Garnish with a sprinkle of fresh thyme leaves and chopped chives. Serve warm with crusty bread on the side, if desired.

Nutrition Facts

Serving size	2848.7 grams (2848.7g)

Amount per serving	% Daily Value*
Calories	2518

Total Fat 127.70g	164%
Saturated Fat 71.60g	358%
Polyunsaturated Fat NaNg
Cholesterol 333mg	111%
Sodium 8012mg	348%
Total Carbohydrate 291.60g	106%
Dietary Fiber 22.90g	82%
Total Sugars 23.70g
Protein 47.70g	95%

Vitamin D 0IU	0%
Calcium 364mg	28%
Iron 15mg	83%
Potassium 4560mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 7.6%

Carbs: 46.5%