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.
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Recipe Information
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)
Instructions
Melt the butter in a large pot over medium heat.
Add the sliced leeks to the pot and cook, stirring frequently, for about 6-8 minutes until the leeks are soft but not browned.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
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.
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.
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.
Cook for an additional 5 minutes over low heat to let the flavors meld.
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
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.7 g | 164% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8012 mg | 348% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 23.7 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4560 mg | 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.
