Heirloom Meals: Savoring Yesterday's Traditions Today

Potato Leek Soup

Potato Lee Soup


  • 4 large leeks (6-8 small), white part only, chopped
  • 3-4 stalks celery, chopped
  • 6 medium-sized potatoes, peeled and cubed
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8-10 cups, water or chicken broth
  • 2-3 tsp sea salt (this is a taste thing)
  • 2 cups heavy cream, whipped *
  • Pancetta cubed and pan-fried or bacon for garnish
  • Chives chopped for garnish


  1. Heat the olive oil and butter in a soup pot.
  2. Add the leeks and sauté for about 2 minutes, then add the celery and potatoes.
  3. Saute on low-medium heat for 5 minutes or so until slightly golden and aromatic, then add the garlic, and stir into the other ingredients.
  4. Add the broth or water, bring to a boil and then simmer for about 20 minutes.
  5. Meanwhile, you can be whipping the cream, browning the pancetta and chopping the chives. * You can add the cream directly to the soup. However, I find the presentation is lovely and if anyone is dairy-free, they can forego the whipped cream.
  6. When the potatoes are soft, remove from heat. In batches, puree in a blender or food-processer. Return to soup pot.
  7. To serve, add a dollop of whipped cream, and sprinkle with pancetta and chives.
  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour & 20 minutes

Yield: 6-8 servings