Simple Leek & Potato Soup
Ingredients
- 8 strips bacon, chopped
- 2 large leeks (white & light green parts), sliced
- 4 Yukon Gold potatoes, peeled & cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable stock
- ½ cup whole milk (optional)
- 2 tbsp butter or olive oil
- 1 lemon (juiced)
Directions
- Cook the bacon Add the chopped bacon to a large pot over medium heat. Cook until crisp, 5–7 minutes. Remove with a slotted spoon and set aside. Keep about 2 tablespoons of bacon fat in the pot.
- Cook the vegetables Add the sliced leeks and diced onion to the pot. Cook for 8–10 minutes, stirring occasionally, until softened. Add garlic and cook for 1 minute.
- Simmer the soup Add potatoes and stock. Bring to a boil, then lower to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender. Stir in the lemon juice and milk (if using). Season with salt and pepper.
- Serve Ladle into bowls and enjoy!
© 2026 Washington State Potato Commission
