potato leek soup

This recipe is a family staple on those cold + wet nights. Featuring True Local potatoes and leeks from our produce department, you’ll want to make as large a batch as possible for endless leftovers!

Yields 4 servings


1/4 cup olive oil
1/4 cup butter
2 large leeks, clean and sliced
2 large clove of garlic, peeled
5 – 6 large potatoes, cubed
6 cups chicken or vegetable broth
salt + pepper to taste


in a large soup pot, heat olive oil + melt butter on medium-high

add leeks and sauté until softened

add garlic and cook 2 -3 minutes

add potatoes and stir to combine

add in broth + increase heat until broth starts to boil, stirring occasionally

reduce heat and let simmer until potatoes are tender

add soup to blender, or use a hand immersion blender and blend all soup ingredients

if using a blender, be sure to vent the top of the lid to avoid hot soup popping the lid off

garnish with crisped leeks, fried bacon or enjoy all on its own

happy eating!