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Leek and Potato soup

Serves 6

This creamy soup is the perfect meal to make on a cold night. Pair this soup with your favorite bread and you’ll have one delicious comfort meal.


  1. In a large dutch oven or stock pot heat olive oil over medium high heat and add in leeks and celery. Sauté until softened, 6-7 minutes.

  2. Add in garlic, cook until fragrant about 1 minute. Add vinegar to deglaze pan and stir scraping up any browned bits.

  3. Add the potatoes, butcher’s blend, rub, and broth. Bring soup to boil and reduce to a simmer, let soup cook until potatoes are tender, about 15-20 minutes.

  4. Use an immersion blender or food processor to blend soup until smooth. Return soup to pot if using a food processor and add heavy cream, bring to a simmer.

  5. Top with crumbled bacon and parsley before serving.


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