There are few things more comforting and more delicious than a steaming hot bowl of homemade soup. We were at the farmers market and they had the most wonderful red new potatoes; combined with feeling a little under the weather, look no further than homemade potato soup! My grandmother always made potato soup, and always added bacon for that smoky flavor, in addition to the protein. It’s been many, many years since I’ve had her potato soup, but this is just about as good as I remember hers being! Most of the country is starting to get pretty hot, so head to your farmers market, pick up some fresh potatoes (and a bounty of other great spring produce), and put this on the next rainy day menu! Served with warm homemade rolls dripping with melted butter, you just can’t go wrong! Bon appetit!


1 large or 2 small leeks, white and light green parts sliced and well rinsed

1 medium yellow onion

4 oz bacon

1lb red new potatoes, diced

1 to 1-1/2 qts homemade chicken stock

1/2 cup Heavy Cream

Salt & Pepper


Par-cook the bacon for 3-5 minutes until just browned, but still raw. Add the onions and cook for another 3-5 minutes. Add the leeks and “sweat” over medium heat for 20-25 minutes; the bacon and onions should be cooked, but not browned or crispy. Add the potatoes and season with salt.

Add 1 qt of homemade chicken stock and bring to a boil. Reduce the heat to a simmer and partially cover the pot for 20-30 minutes until the potatoes are very soft and mushy, stirring often. If the soup looks too thick, add more chicken stock, 1/2 cup at a time. When the potatoes are fully cooked and the flavors developed, carefully puree the soup using an immersion blender or carefully transfer to a blender and puree – be careful, the soup is very hot!

Return the soup to the pot and taste for seasoning. Just before serving, add the heavy cream and mix to combine. Top with chopped parsley or celery leaves and enjoy!

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