I read a lot of recipes for a leek and potato soup but none of them ended up being perfect for me. So, I took what I had read and created my own recipe to incorporate what I had on hand as well as what I knew in my gut would turn out good. And, it did! It turned out great!
I do want to note that if you can make your own broth, you should. It makes all the difference to creating the right flavor for your taste and it can help keep the sodium content in check. But, in a pinch, you can use a store-bought option.
Mama’s leek and potato soup from scratch
Recipe inspired by internet research but created by yours truly!
- Three leeks (stalk part, not leaves, chopped roughly)
- About 6 medium size potatoes, peeled and cubed
- About 8 to 10 cups of broth (chicken or turkey are my favorites but vegetable or beef would probably work well too)
- About 10 baby carrots or 3 to 4 large carrots, peeled and chopped
- 4 slices of crispy bacon (I used turkey bacon so my husband could have some as a non-red meat eater)
- ½ cup chopped yellow onion
- 1 tablespoon minced garlic
- Salt and pepper to taste
- Light tasting extra virgin olive oil
- Preheat your oven and cook the bacon or turkey bacon as directed on the packaging.
- Clean the leeks, well! Leeks tend to be quite dirty and need to be thoroughly rinsed.
- Chop off the very end of the leeks and throw it away. Chop the stalk end of the leeks as desired, I left them in rings but you can chop them more if you prefer. Do not cut the leaves for the recipe (I chose to keep them for a different recipe)
- Add the oil to a deep skillet and heat over the medium setting.
- Add the chopped leeks to the pan.
- Chop the onion, about ½ cup once diced.
- Add onion to the skillet. Stir to combine.
- Begin to heat the broth in a large pasta pot.
- Continue chopping vegetables while broth heats.
- Chop baby carrots (or large carrots) and add them to the broth pot. Stir to combine.
- Clean, peel, and cube the potatoes. Add the potatoes to the skillet. Stir to combine.
- Add the minced garlic to the skillet. Stir to combine.
- Add salt and pepper to taste to the skillet contents. Stir to combine.
- Allow both mixtures to cook for several minutes.
- Carefully combine the skillet contents to the pasta pot contents and allow them to boil for about 15 minutes.
- Once carrots and potatoes are tender (not mushy) you can reduce or turn off the stove and allow soup to rest.
- Remove the bacon from the oven if you have not done so already.
- Serve soup into bowls, crumble bacon on top and place a biscuit to the side.
Easy garlic, rosemary biscuits
Cooking instructions found on frozen biscuit packaging and should be followed. Homemade biscuits, refrigerated tube biscuits, bakery-fresh biscuits, buttered bread, etc would all work with the soup as well.
- Garlic powder
- Dried or fresh rosemary
- Frozen buttermilk biscuits
- Remove the desired amount of frozen biscuits from the packaging and place on a shallow baking sheet.
- Sprinkle with garlic powder and dried rosemary
- Bake in the oven for 15 to 20 minutes or until tops are golden brown and the biscuits have risen.
I used broth made from previously boiled chicken and turkey bones, seasonings, etc which made the flavor of this soup unique to our taste. It also meant that I had control over the contents, sodium content, etc. The store-bought broth will more than likely not add as much flavor as you’d like so I suggest you taste as you go and add whatever seasonings you desire.