Potato Leek Soup

$.59 per serving
Servings 6
Author Annemarie Rossi


  • 1 tbs bacon fat, butter, or olive oil (bacon fat adds a great flavor)
  • 3 large leeks thinly sliced (white and light green parts only)
  • 2 1/2 lbs potatoes peeled and thinly sliced
  • 5 cups broth


  • Melt the bacon fat in a large pot.
  • Place the leeks in the pot and sauté over medium heat for 5 minutes. If they start to turn brown, add a tablespoon of water.
  • Add the potatoes and broth. Bring to a boil, and then simmer for 30 minutes.
  • Puree the soup with an immersion blender. Taste it and add a little salt if needed.
  • Serve warm. You can garnish it with croutons, sliced leeks, scallions, chives, bacon bits, and/or other green herbs.