Yellow Potato Leek Soup

Servings 6 Servings


  • 1 1/2 lbs Yellow Potatoes
  • 1 cup Sliced Leeks
  • 4 slices Cooked Bacon diced or crumbled
  • 3-4 cups Chicken or Vegetable Broth
  • 1 Garlic Clove
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 2 teaspoons Fresh Rosemary chopped


  • Peel potatoes and dice
  • In a medium to large saucepan, cook leeks and bacon until leeks are transparent and bacon is cooked
  • Add potatoes, oil, garlic, salt and pepper to the saucepan (with leeks and bacon)
  • Add chicken stock
  • Simmer until potatoes are soft, approximately 20 minutes
  • Remove half of the mixture and puree. Add back into the saucepan with the other half of the mixture
  • Add rosemary for garnish
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