Potato and Leek Soup

Potato and Leek Soup

Source: Cortney Stanchfield Dear Mr. Parker




  • Cook bacon in a skillet until crisp, then crumble and set aside
  • Heat a large soup pot over medium/low heat and add butter and olive oil.
  • Add in the leeks and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot.
  • Add in garlic and cook an additional minute while stirring.
  • Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender.
  • Turn off the heat, add in salt and pepper.
  • Use an immersion blender to puree the soup in the pot or blend in batches.
  • Stir in coconut cream one 1/2 cup at a time until desired consistency is reached.
  • Serve with crumbled bacon and superfood blend.

1 comment

  • Jeannie Blevins

    with cooler weather I am excited to try this soup

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