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Potato Leek Soup

A small white bowl of Potato Leek Soup

Potato leek soup is a delicious and hearty soup that is a great choice for a cozy night at home. It's easy to make and only requires a few simple ingredients.

Untitled design.png
Untitled design.png



Prep Time:

10 min

Cook Time:

40 min


  • 4 Leeks

  • 2 lbs Potatoes (Yukon Gold the best for this recipe)

  • 6 cups Broth (vegetable or chicken)

  • 2 Bay Leaves

  • Oregano (fresh or dried)

  • Thyme (fresh or dried)

  • 1 tablespoon of Bouillon base (or bouillon cube)

  • 8 strips of Bacon

  • 1 cup Heavy Cream

  • Chives and other fresh herbs for serving




  1. Dice some bacon into small pieces and sauté it with a bit of olive oil so that the fat doesn't burn. Take the bacon out and put it on the paper towel to drip of any access fat. You can keep the bacon grease and continue cooking with it (I generally get rid of it).

  2. Slice your leeks in half lengthwise. Wash thoroughly to get rid of all the sand and dirt. Chop up the leeks and add to the pot.

  3. Cook the leeks, stirring occasionally, until soft and wilted. Add oregano, thyme, and cayenne pepper.

  4. Add potatoes, bay leaves, and broth to the pot next.

  5. Bring to the boil, cover, reduce heat, and simmer until potatoes are cooked (about 15 min).

  6. Take out the bay leaves and puree the soup with a handheld immersion blender. You can make it very smooth, but I prefer to leave it a bit chunky.

  7. Once done blending, add some heavy cream to add some richness to the soup. Bring to a simmer and you are ready to serve. Serve hot with a sprinkle of fresh herbs and bacon for extra flavor. Enjoy!


Recommended to cook this in this Enameled Cast Iron Dutch Oven.

Enameled Cast Iron Covered Round Dutch Oven in red color

A small white bowl of Potato Leek Soup
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