Potato & Leek Soup

Potato & Leek Soup

Warm, comforting flavors that are easily made and more easily enjoyed.
Prep20 minutes
Cook25 minutes
Course Leftovers, Main Course, Soup
Variety Fav(s) White Delights
Cook Type Stove Top
Dish Type Soups & Stews
Quick, Easy, Convenient 1-Dish Meals, 30 Minutes or Less
Season Fall, Winter


  • 3 tbsp. unsalted butter
  • 4 large leeks, washed and chopped
  • 1 yellow onion
  • 3 cloves garlic, peeled and smashed
  • 24 oz. Tasteful Selections® potatoes, halved
  • 7 c. vegetable stock or vegetable broth
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Salt and pepper, to taste
  • 1 c. heavy cream
  • ½ lb. bacon, cooked and chopped, for serving
  • 2 tbsp. dill, chopped, for serving


  • In a large soup pot, melt butter over medium heat. Add leeks, onion and garlic and cook until just tender, about 10 minutes.
  • Add potatoes, broth, carrots, celery, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer over low heat until potatoes and vegetables are tender, about 10 minutes.
  • Remove thyme and bay leaves and purée half of the soup in a blender until smooth. Add in heavy cream and bring to a simmer until desired thickness is reached, about 5 minutes. Garnish with bacon and dill and serve.

Recipe Tips

Use an immersion blender to purée soup instead of a blender.
Use leftover cooked potatoes in this recipe by adding in with heavy cream and simmering until warm.