Potato Leek Soup
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Potato Leek Soup

Today I would like to share with you my delicious Potato Leek Soup recipe! I love making other soups using my homemade chicken stock. This soup is full of flavor and served best with a side of crispy, olive oil drizzled, garlic rubbed, toasted ciabatta bread.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Italian
Keyword: leek, potato, puree, soup
Author: Pasquale Sciarappa

Ingredients

  • 7 cups Chicken stock
  • 9 Golden Yukon potatoes peeled and cubed
  • 2 Leeks trimmed and washed thoroughly, sliced
  • 2 Garlic cloves cut in half
  • Guanciale chopped for topping (can use bacon or pancetta instead)
  • Olive oil
  • Sea salt
  • Ciabatta bread optional
  • Pecorino cheese optional

Instructions

  • Begin by adding about two ounces of olive oil into a pot. Once the oil is hot, add in the garlic and fry for about two minutes over a medium/high flame. In the meantime, warm up the chicken stock in a separate pot.
  • Next, add in the leek to the garlic pot and saute for about three minutes. Add the potatoes into the pot and saute for another three minutes.
  • Pour the chicken stock into the potato and leek pot and mix together. Bring to a boil and then lower the flame to medium/low and simmer for about 45 minutes, mixing occasionally. Once you have lowered the flame, taste the soup and add sea salt for seasoning.
  • Before the soup is done cooking, fry your guanciale until crispy. Set aside and use for topping for added flavor and crunch. Take a few slices of ciabatta bread and drizzle some olive oil on top. Toast in the oven at 400°F for about five minutes or until golden. After removing from the oven, rub a raw garlic glove over each slice of bread for added flavor.
  • Once the soup is done cooking, blend with a hand blender or pour into a blender to puree the soup. Enjoy the soup topped with crispy guanciale, a sprinkle of pecorino cheese and a side of crunchy olive oil and garlic rubbed ciabatta bread. Salute and cin cin!