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Creamy Potato and Leek Soup

Yield: 4-6 servings

2 T olive oil

2 ea leeks, cleaned and sm dice

1/4 c yellow onion, sm diced

3 ea garlic cloves, minced

1.5 lbs Yukon gold potatoes, med dice

3 c chicken stock

1 cup heavy cream

Kosher salt and black pepper to taste

Scallions (or chives) for garnish

Crumbled bacon (optional)


Add olive oil to pan until shimmering. Add leeks and onions, sweat until soft and translucent. Once soft, add in minced garlic, stirring frequently until fragrant. Next, add potatoes until soft and cooked through. When the potatoes start sticking to the bottom of the pan, add some chicken stock until it releases. Once potatoes are cooked through, add remaining stock and transfer to blender. (Pull some pieces of potato out if you prefer a chunkier consistency) Blend until smooth then return to the pot. Add cream, then salt and pepper to taste. Sprinkle the top with scallions and bacon as a garnish. Enjoy while hot.