We have a new favorite soup over here.

Let me begin by telling you that before this soup was made in my kitchen, the only other kind of potato leek soup I had ever eaten was from a little cardboard cup.

Please tell me you know what I’m talking about. Cardboard cups of soup. Peel the paper lid back, add hot water, put the paper lid back, cover, let it sit for a while, stir, eat. Kind of like ramen…but easier. And better tasting.


I used to eat those little cups of (potato leek) soup on my walk to school every morning.

Did you know that I walked to school until my junior year of high school? I did. With my best friends/neighbors. And sometimes a cup of soup for breakfast.


I really miss those walks. And my best friends/neighbors. But the soup…well, as much as I liked it (seriously, I would still eat it, no qualms)…this is better.

A lot better. And I’m sure (not actually sure, just guessing) that it’s better for you. At least I know there are more vegetables in it.

But I did add bacon. And those cups of soup didn’t have bacon.

So, maybe it’s a wash.

But I know for a fact that this soup is hearty, and thick, and warm, and good. Really, really good.


Potato Leek (and vegetable) Soup

{adapted from this}

PRINT Recipe

  • 4-5 slices of bacon, chopped into pieces
  • 4 ribs of celery, chopped
  • 3 carrots, chopped finely
  • 3 leeks, sliced (mostly just the bottom white part)
  • 2 potatoes, finely chopped
  • 2 quarts chicken stock
  • 1 (14.5 ounce) can diced tomatoes
  • parsley for serving

Heat a medium soup pot over medium high heat. Add the bacon to the hot pan. Cook until it’s brown and crisp. Remove to a paper towel and set aside. Leave most of the fat in the pan (or you can drain some all of you’re feeling really healthy).

Add the celery, carrots, and leeks to the hot pan with the bacon grease. Cook them for about 5- 6 minutes or until just starting to get tender.

Meanwhile, separate all the layers of the leeks (so they kind of look like onions) and wash thoroughly. So much dirt in those suckers.  Then add them to the veggies in the pan. Cook another 3-4 minutes or until the leeks start to wilt.

Add the stock, tomatoes, potatoes, and bring to a boil. Boil partially covered until the potatoes are tender.

Transfer about half the soup to a blender or food processor (working in batches if you need to), then combine everything back together and stir until it is all incorporated.

Garnish with the parsley and cooked bacon pieces and dig in.

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