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potato leek soup

This recipe is a family staple on those cold + wet nights. Featuring True Local potatoes and leeks from our produce department, you’ll want to make as large a batch as possible for endless leftovers!

Yields: 4 servings

1/4 cup olive oil
1/4 cup butter
2 large leeks, clean and sliced
2 large clove of garlic, peeled
5 – 6 large potatoes, cubed
6 cups chicken or vegetable broth
salt + pepper to taste

in a large soup pot, heat olive oil + melt butter on medium-high
add leeks and sauté until softened
add garlic and cook 2 -3 minutes
add potatoes and stir to combine
add in broth + increase heat until broth starts to boil, stirring occasionally
reduce heat and let simmer until potatoes are tender
add soup to blender, or use a hand immersion blender and blend all soup ingredients
if using a blender, be sure to vent the top of the lid to avoid hot soup popping the lid off
garnish with crisped leeks, fried bacon or enjoy all on its own
happy eating!