Creamy Potato Leek Soup with a Little Shop Twist
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There’s nothing quite like a bowl of creamy potato leek soup on a chilly New England day — comforting, hearty, and somehow elegant all at once. This version takes a classic favorite and gives it a Little Shop of Olive Oils upgrade with our Premium Extra Virgin Olive Oil, adding richness and depth you just can’t get from butter alone.
Velvety potatoes, mellow leeks, and a drizzle of our EVOO come together for a silky-smooth soup that’s as good for Sunday supper as it is for weekday lunches. Finish it with crisp bacon and chives for texture — or keep it vegetarian with a swirl of our Garlic Olive Oil for a savory punch.
Perfect with a slice of BirchTree Bakery baguette and a glass of white wine, this soup is cozy, delicious, and ready in under an hour.
Creamy Potato Leek Soup
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
American
Author:
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
A cozy, velvety soup made with potatoes, leeks, and our Premium Extra Virgin Olive Oil for rich, smooth flavor.
Ingredients
- 3 large leeks, white and light green parts only, sliced thin
- 2 tablespoons Premium Extra Virgin Olive Oil (or Garlic Olive Oil for added flavor)
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Golds or russets work great)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half (or milk for a lighter version)
- Salt and freshly ground black pepper, to taste
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Optional toppings: crumbled bacon, chopped chives, drizzle of EVOO or Garlic Olive Oil
Directions
- Slice leeks lengthwise and rinse thoroughly to remove grit. Thinly slice the white and light green parts.
- In a large pot, warm 2 tablespoons of olive oil over medium heat. Add leeks and garlic; cook until softened and fragrant, about 8–10 minutes.
- Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender (or transfer to a blender in batches) and blend until smooth and creamy.
- Stir in half-and-half, season with salt and pepper, and warm through (don’t boil).
- Ladle into bowls and garnish with bacon, chives, and a drizzle of olive oil for that final Little Shop touch.