Leek and Potato Soup

October 12, 2021

This creamy soup is the perfect meal to make on a cold night. Pair this soup with your favorite bread and you’ll have one delicious comfort meal.

Prep Time: 10 mins
Cook Time: 35 mins
Serving size: 6



  • In a large dutch oven or stock pot heat olive oil over medium high heat and add in leeks and celery. Sauté until softened, 6-7 minutes.
  • Add in garlic, cook until fragrant about 1 minute. Add vinegar to deglaze pan and stir scraping up any browned bits.
  • Add the potatoes, butcher’s blend, rub, and broth. Bring soup to boil and reduce to a simmer, let soup cook until potatoes are tender, about 15-20 minutes.
  • Use an immersion blender or food processor to blend soup until smooth. Return soup to pot if using a food processor and add heavy cream, bring to a simmer.
  • Top with crumbled bacon and parsley before serving.

Recipe Note:

How to cut a leek:

  • Slice off where the leek starts to turn dark green and splinters off. Discard or use for soups and stalks.
  • Cut the leek in quarters, starting about ½” from the bottom to keep the leek intact. Rinse under cold water to remove any trapped dirt or sand.
  • Thinly slice leeks and discard the very bottom. You are now ready to cook your leek.