Potato Leek Soup Recipe Ina Garten

Potato Leek Soup

  • Author: Jillian Fae
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 Q 1x
  • Category: soup
  • Method: stove top
  • Cuisine: american


Ina inspired potato leek soup recipe. Started with pancetta and finished with creme fraiche both giving it a flavor boost to compliment the leeks.



1 T olive oil

6 oz pancetta, small diced

2 oz butter (1/2 stick)

8 Cups Leeks, whites and light green parts only, sliced thin and rinsed

1 head garlic, cloves only, peeled and smashed

2 bulbs shallot, peeled and roughly chopped

1 C white wine (I like sauvignon blanc)

4 lbs. Yukon Gold Potatoes, peeled and chopped into 1” pieces

2 Q Chicken Stock, plus more as needed

½ C parmesan cheese

½ C crème fraiche

12 C cream

Salt to taste


Heat the olive oil in a large pot and sauté the pancetta until crispy. Remove and reserve on a paper towel lined vessel.

Add the butter, leeks, garlic, shallot, and a pinch of salt to the pot and sauté until slightly tender.

Deglaze the pan with the white wine and scrape up any bits from the bottom. Reduce the wine by about half.

Add the potatoes and 2 Q chicken stock and bring to a boil. Reduce to a low boil and cook until potatoes are very tender. You can cover the pot here to speed up cooking process and reduce liquid evaporation if you’d like.

Using a regular blender or immersion (aka “hand” or “stick”) blender, puree the soup until smooth. If a regular blender is used, you will need to work in batches. Return the soup to the pot when done if using a regular blender. Reduce the heat to low.

Depending on how much liquid evaporated during the cooking process, you may need to add more liquid. Add more chicken stock until the soup reaches desired consistency. If you don’t have any extra stock, water or milk will do. Season with salt to taste.

Finish the soup with the parmesan cheese, crème fraiche, and cream. Add the cream as desired.

Season with salt to taste. Garnish with the reserved pancetta. Enjoy!


Vegetarian Option: Omit the pancetta and olive oil. Just start with the butter and vegetables. Replace the chicken stock with water or low-fat milk. You could use vegetable stock but, most are made with tomatoes and would turn your soup a funky color.

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