Leek and Potato Soup #secretrecipeclub

Leek and Potato Soup Recipe - Triple Chocolate Kitchen

This month for Secret Recipe Club, I was assigned to create and taste-test a recipe from Butter Yum. I was so excited to get Patricia’s blog, because all of her recipes look so delicious!

We just finished up #Choctoberfest with Imperial Sugar, so even though her Mini NY Cheesecakes and Decadent Chocolate Tart recipes both caught my eye, I thought I better give the sweets a rest after a week of posting so many chocolate recipes!

That’s when I saw her recipe for Creamy Leek and Potato Soup… and my brain went, “WANT!”

leek and potato soup

I really love leeks. Can you believe I never had them until last year? Crazy! Now, they are seriously one of my favorite ingredients. I wrote up a post about how to clean leeks here, in case you are new to this vegetable as well. If you can’t get enough, I also posted a Chicken and Leek soup last year, and this Chicken Asparagus Quinoa Bake also includes leeks.

Basically, you can use leeks to replace onions or celery in just about any recipe… so I do, all the time!

Patricia’s Creamy Leek and Potato Soup is a winner. Sometimes the simplest recipes are the best! Jeffrey ate two big bowls for lunch, and anyone who knows my boyfriend knows that he usually eats a very light lunch. For him to go back for seconds means that he REALLY likes something!

leek potato soup

Her recipe called for the entire pot of ingredients to be blended after cooking, but we actually prefer our soups on the chunky side, so I only blended half. The result is a creamy soup with a few chunks of potatoes and leeks here in there.

And then, in a moment of weakness, I chopped up some bacon leftover from breakfast and threw that in the pot too (after blending). I REGRET NOTHING! You can also use it primarily as a garnish if you don’t want to use too much bacon. (Is that even a thing?)

I can’t wait to make this recipe again. It’s the perfect lunch, especially now that we’re heading into fall. We always crave something heartier than a salad or sandwich when it starts to get cold outside.

potato leek soup featured

Thanks, Patricia, for an awesome new soup recipe!

Here the recipe… scroll down to see the other recipes being posted today for Secret Recipe Club.

Leek and Potato Soup

Total Time: 30 minutes

Creamy leek and potato soup makes the perfect cold-weather lunch.


  • 2 tablespoon butter
  • 2-3 cups leeks, cleaned, trimmed, and chopped
  • 1 pound yukon gold potatoes, peeled and cut into 1-inch dice
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 slices bacon, cooked and chopped
  • Optional: sour cream and chives for garnish


  1. Melt butter in a dutch oven. Add leeks and cook until soft and fragrant.
  2. Add potatoes and chicken stock to the pot. Season with salt and pepper.
  3. Allow soup to cook until potatoes are tender.
  4. Add 1/2 of soup to blender. Pulse quickly until smooth (only 2-3 seconds).
  5. Mix with remaining un-blended soup.
  6. Add bacon and stir.
  7. Serve with optional garnishes of sour cream, chives, and bacon.


You can blend all of the soup if you want a completely creamy dish with no chunks of potatoes or leeks. Take care to only fill your blender 1/2 way, since hot items expand when blended.


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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