Hello Everybody! 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. Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.
![Potato Leek Soup](http://orsararecipes.net/wp-content/uploads/2019/11/Potato-Leek-Soup-683x1024.jpg)
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
![](http://orsararecipes.net/wp-content/uploads/2019/11/Ingredients-1024x683.jpg)
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.
![](http://orsararecipes.net/wp-content/uploads/2019/11/potatoes-and-leek.jpg)
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.
![](http://orsararecipes.net/wp-content/uploads/2019/11/guanciale.jpg)
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.
![](http://orsararecipes.net/wp-content/uploads/2019/11/potato-leek-puree.jpg)
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!
![Potato Leek Soup](http://orsararecipes.net/wp-content/uploads/2019/11/Potato-Leek-Soup-Recipe-1024x683.jpg)
![Potato Leek Soup](https://orsararecipes.net/wp-content/uploads/2019/11/Potato-Leek-Soup-300x300.jpg)
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.
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!
Tried this recipe?Let us know how it was!