top of page

Creamy Potato soup


COOK TIME: 30 minutes


  • ​6 pieces of bacon diced

  • 4 tablespoons of unsalted butter

  • 2 large leeks, white and light green parts thinly sliced

  • 2 garlic cloves, minced

  • 1/4 cup all-purpose flour

  • 2 lbs. Russet Potatoes, peeled and 1-inch diced

  • 4 cups of chicken stock

  • 1 cup milk

  • 1 cup heavy cream

  • 2 teaspoons kosher salt

  • 1/2 teaspoon of pepper

  • 1/2 cup grated sharp white cheddar cheese

  • green onions for topping

  1. In a medium sized pot cook bacon over medium heat until crispy, about 8 minutes. Remove bacon from the pan using a slotted spoon onto paper towel lined plate, set aside.

  2. In the same pan melt the butter in the reserved bacon drippings. Stir in leeks and garlic and cook until leeks are softened, about 4 minutes. Sprinkle flour over leek mixture and stir until incorporated, about 1 minute.

  3. Add in Potatoes along with chicken stock, milk and heavy cream. Bring to a boil over high heat then reduce heat to a simmer. Cover and allow to cook for 10 minutes until Potatoes are very soft.

  4. Add half of the soup to a blender and blend until smooth (alternatively use an immersion blender to blend half of the soup in the pot). return soup to the pot along with bacon, salt, pepper and cheddar cheese. Stir until the cheese is melted.

  5. Serve warm topped with green onions, freshly ground pepper and a little extra cheese.

bottom of page