Filter Recipes

Potato and Leek Soup

Potato & Leek Soup

Warm, comforting flavors that are easily made and more easily enjoyed.
Prep20 minutes
Cook25 minutes
Course: Entrées & Main Dishes, Soups & Stews
Variety: Honey Gold®
Cooking Method: Stove Top
Quick & Easy: 1-Dish Meals, 30 Minutes or Less


  • 3 tbsp. unsalted butter
  • 4 large leeks, washed and chopped
  • 1 yellow onion
  • 3 cloves garlic, peeled and smashed
  • 24 oz. Tasteful Selections® potatoes, halved
  • 7 c. vegetable stock or vegetable broth
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Salt and pepper, to taste
  • 1 c. heavy cream
  • ½ lb. bacon, cooked and chopped, for serving
  • 2 tbsp. dill, chopped, for serving


  • In a large soup pot, melt butter over medium heat. Add leeks, onion and garlic and cook until just tender, about 10 minutes.
  • Add potatoes, broth, carrots, celery, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and simmer over low heat until potatoes and vegetables are tender, about 10 minutes.
  • Remove thyme and bay leaves and purée half of the soup in a blender until smooth. Add in heavy cream and bring to a simmer until desired thickness is reached, about 5 minutes. Garnish with bacon and dill and serve.

Recipe Tips

Use an immersion blender to purée soup instead of a blender.
Use leftover cooked potatoes in this recipe by adding in with heavy cream and simmering until warm.