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Potato Leek Soup


1 - 8 potatoes, peeled and cubed

2 - 4 cups chicken broth

3 - 1 pound bacon, cut into 1 inch pieces

4 - 3 leeks, sliced

5 - 1 cup heavy cream

6 - Salt and freshly ground pepper to taste

7 - Grated cheese of your choice for garnish


1 - In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender.

2 - Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

3 - When the potatoes are tender, stir in the fried leeks, heavy cream, bacon and salt and pepper to taste. Stir to blend and remove from heat. Serve hot and garnish with cheese if desired.