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Leek & Potato Soup

This soup is a great winter pantry recipe. Rich and creamy, it will warm you up to your core. Enjoy it with some fresh bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Appetizer, Lunch, Main Course, Soup
Cuisine American, canadian, English, French, Irish
Servings 10 Servings


  • 6 Slices Bacon cut into small pieces
  • 2 cloves Garlic diced
  • 3 Large Leeks about 8 cups sliced
  • 8 cups Diced Potatoes
  • 2 tsp Rosemary
  • 2 tsp Cumin
  • 2 tsp Pepper
  • 6 cups Stock Chicken, Beef or Vegetable
  • a chunk of Parmesan Rind optional
  • 1 cup Cream
  • Salt to taste


  • Heat a large pot over medium heat. Add the bacon and begin cooking.
  • After about 2 minutes, add the garlic and leeks. Continue to cook for about 10-12 minutes. The leeks should have begun to sweat and reduce in size. They may start to colour slightly.
  • Next, add the potatoes and stir to coat in bacon fat and mix thoroughly with the leeks. Add the rosemary, cumin, and pepper.
  • Add the stock, and increase the heat to medium and bring up to a rolling simmer. Add the parmesan rind if using.
  • Simmer until the potatoes are cooked through and the leeks are very soft, about 30 minutes. If the soup becomes too thick, add water a 1/2 cup at a time.
  • Once everything is fully cooked and soft, remove from the heat. Remove the parmesan rind.
    Blend with an immersion blender until very smooth. (Cool slightly before blending in a traditional blender.) Add the cream, and blend to combine. Season with salt to your tastes. Serve.
  • This soup freezes well in an airtight container for up to 3 months.
Keyword comfort food, Leek & Potato Soup, Leeks, potatoes, soup