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Healthier Potato Leek Soup
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Healthier Potato Leek Soup - Your favorite potato leek soup made without all the guilt. Packed full of flavor, not fat. Grab a big bowl & spoon!

Course: Soup
Cuisine: American
Keyword: leeks, potato, soup
Servings: 12 people
  • 3 stalks of leeks yield approx 12 ounces when trimmed and thinly sliced
  • 8 ounces of diced pancetta/ smoked bacon
  • 1 Tablespoon olive oil
  • 2 cloves minced garlic
  • 2 1/2 pounds russet potatoes chopped
  • 12 Cups of low-sodium chicken broth
  • 1/2 Cup heavy cream
  • salt and pepper
  • extra virgin olive oil
  • chopped green onions
  1. In a large bowl, cover the leeks with water, break the leeks up with your fingers, removing any dirt into the water. Let settle to the bottom prior to scooping the leeks out. Set aside.
  2. In a large skillet, over medium low heat, cook the pancetta until crisp. Remove, while still keeping the rendered fat in the skillet,  and set aside on some paper towels to drain the excess fat from the pancetta.
  3. In the same skillet, add the oil to the fat. Cook the leeks on medium low heat. Cook them down until they are soft and golden in color.
  4. While the leeks are cooking, combine the potatoes and broth in a large pot (12 qt). Cook on medium heat to come to a boil, turn down and simmer.
  5. Add the leeks and simmer for 45 minutes.
  6. Puree the soup using a immersion blender or blender. If using a blender, do in small batches and hold the lid down with a kitchen towel. Otherwise, it will could explode out of the blender from the heat and volume.
  7. Serve with a drizzle of extra virgin olive oil, shopped green onions, and a sprinkling of pancetta.