Potato and Leek Soup

Makes: 4-6 servings   Prep Time: 10 minutes   Cook Time: 30 minutes  Total Time: 40 minutes


  • 4 potatoes, scrubbed and dice into 1/2 inch cubes
  • 4 leeks, cut lengthwise, separated, and chopped (use only the white and light green parts)
  • 1/2 yellow onion, diced
  • 3-4 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 2 ounces pancetta
  • 1 tablespoon butter
  • 1-2 tablespoons olive oil
  • 2 cups chicken broth
  • 2 cups water
  • 1/2 cup heavy cream
  • salt and pepper
  1. Scrub potatoes and dice into 1/2 inch cubes.
  2. Clean leeks, cut lengthwise, and chop.  Using only the white and light green parts.
  3. Dice onion and mince garlic.
  4. In a large stockpot, cook pancetta until crispy.  Remove to a paper towel and set aside.
  5. Melt butter and olive oil in the stockpot.  Add leeks, onion, and garlic.  Generously sprinkle with salt and pepper.
  6. Add a sprig or two of fresh rosemary and saute for 10 minutes or until soft.
  7. After 10 minutes, add 2 cups water and 2 cups chicken broth.
  8. Add potatoes and cover with a lid.  Turn heat to medium and simmer for 20 minutes.
  9. After 20 minutes place half of the soup into a blender and puree.
  10. Return puree to the stockpot, add pancetta and cream.
  11. Salt and pepper to taste.
  12. Serve with fresh sprigs of rosemary and/or a side of bread.
  13. Enjoy!