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a bowl of  Leek Soup on a striped mate with salad on side

Cream of Leek and Potato Soup

  • Author: krazykitchenmom
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x


This recipe was given to me by Chef Jose, from the Marriott on Cicero close to the Midway Airport. Although I never met Chef Jose, he happily emailed it to me.


  • 3 TBS butter
  • 1 teaspoon olive oil
  • 4 leeks (use only the white parts and if they are small, use 6 leeks)
  • 68 medium potatoes (I use russet potatoes)
  • 1 small onion – diced
  • 1 quart chicken broth
  • 1 teaspoon salt
  • 2 cups light cream or milk (I use half n half)
  • 4 slices of bacon – cooked and diced


  1. Peel potatoes and dice to a medium size.
  2. Bring a large pot to a boil and boil potatoes for 8 minutes, until they are tender but not falling apart.
  3. In a saucepan, add butter and oil and heat on medium; add bacon and cook until it’s golden brown and crispy.
  4. Add leeks and diced onions and cook for another 2-3 minutes.
  5. Add potatoes and chicken broth; bring to a boil.
  6. Reduce heat and simmer for 30 – 45 minutes.
  7. Add the cream (or milk) and cook for another 10 minutes on low.
  8. Please the mixture in a blender and blend, leaving is a little bit chunky. (I use my emersion blender and mix it right in the soup pot.)