Una McKeever's Famous Potato Leek Soup



  • 4 cups peeled & coarsely chopped potatoes (about 4-5 medium potatoes)
  • 3 cups thinly sliced leeks (~4 leeks; I only use the white ends)
  • 2 qts. chicken stock (I use vegetable bouillon, Herb-Ox?)
  • 1 t. salt, black pepper to taste
  • 1/2 c. heavy cream (I have used cream, half and half, and whole milk. all work well, just affect the richness of flavor.)
  • 3 T. finely cut fresh chives


Simmer potatoes, leeks, stock, & salt partially covered for 40-50 minutes or until vegetables are tender. Mash soup fairly thoroughly, or transfer to a blender and blend until desired consistency is reached. Season with salt and pepper, and stir in cream/milk. Before serving, return soup to low heat and bring it to a simmer. Serve with fresh chives.


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