Creamy Potato Leek Soup
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06/21/2012 - Recipes 

Creamy Potato Leek Soup

Here is my version of Creamy Potato Leek soup.  It's simple to make, hardy, and inexpensive.


  • 5 lb bag of potatoes (unpeeled, chopped)
  • 3 to 5 leeks (chopped)
  • 1/2 cup sweet yellow onion (diced)
  • 5 strips of uncooked bacon
  • 4 packets of chicken broth
  • 2 leaves fresh basal (diced)
  • 4 or 5 sprigs fresh thyme (diced)
  • 1 tbsp white pepper
  • 2 cups whole milk (half & half is ok)
  • 3 or 4 slices of dried garlic (crushed)
  • cold water

Making the soup is very straight forward.

  1. Clean the potatoes, remove the potato eyes (leave skins on) & chop into pieces.
  2. Rinse potatoes with cold water & add to stock pot.
  3. Add cold water, until about 1 inch above potatoes.
  4. Bring stock pot to a boil.
  5. Add contents of chicken broth packets to stock pot.
  6. Crush dried garlic slices & add to stock pot.
  7. Lower heat, cover, continue under low boil.
    (mix stock pot every once in a while)
  8. Cook bacon in a covered frying plan until crispy.
  9. Remove bacon to cool & leave bacon grease in frying pan.
  10. Chop leeks, dice onion, basal & thyme; then add to covered frying pan.
  11. Lightly brown leaks/onions, then add entire contents of frying pan to stock pot.
  12. Crush bacon; then add to stock pot.
  13. Add remaining spices to stock pot & bring back to a boil.
  14. Once potatoes are soft, use a potato masher to crush everything until the lumps are gone.
  15. [optional, recommended] Lower heat, cover pot & allow soup to simmer for 45 minutes or so.
    (mix every once in a while to prevent burning)
  16. Add milk to stock pot & mix well.
  17. Allow soup to cool enough to use an immersion blender to blend soup until desired smoothness is achieved.
  18. Your done - enjoy the soup...  Salt & pepper to taste.

* When warming, reheat the soup slowly & stir often.

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