The Melaniff Family Cookbook

Potato Leek Soup

A late fall - winter soup.


3 large Leeks, chopped fine

3 Lbs Potatoes, cubed

3 large Onions, chopped fine

3 cloves Garlic, chopped fine

1 Qt Milk

1 Pt Heavy Cream

3 C Chicken Stock, salt free

3 C Water

1/2 Lb Bacon

1/2 t Salt

1/4 t Pepper, cracked

Garnish with bacon crumbs, coarse cracked pepped


Peel can cube the potatoes in advance and keep them submerged under cold water to prevent discoloration.

Sauté bacon until well done, remove from pan, reserve grease to sauté vegetables.

Mince garlic, dice onions, chop leeks.

Sauté until tender in bacon fat. Set aside in a strainer to drain any excess oil. 

Cook the potatoes in stock and water for 25 - 30 minutes, or until done. Remove the potatoes and reduce heat under the pot, but keep the liquid hot. Drain the potatoes. 

Place potatoes and the drained vegetables in a food processor and blend until smooth. Return the blended mixture to the soup pot. Stir well and increase heat. Heat to boiling. 

Add milk an cream to liquid and heat through. Do not boil.

Season to taste with salt, pepper and bacon.

Makes about 6 servings.

On since 2005