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PREP15 min
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Cooking30 min
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Ready in45 min


Garnish Ingredients


  1. Step
    In stock pot, add butter, onions and celery. Sauté on medium heat until softened and caramelized.
  2. Step
    Add chicken stock and potatoes; simmer until potatoes are softened. Reduce heat to lowest setting and add spring leeks.
  3. Step
    Simmer on low heat for 15 minutes. Slowly add milk and cream and bring heat up (be sure not to boil).
  4. Step
    Blend soup to purée with a quality blender or hand blender to a creamy smooth consistency.
  5. Step
    Salt and pepper to taste, if needed, and it’s ready to serve in a bowl.

Garnish Instructions

  1. Step
    Sauté bacon until almost crisp, strain fat and add remaining leeks until wilted.
  2. Step
    Add to top of soup as garnish, along with cheese.

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