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Potato leek soup with a ‘nade drizzle

Add this quick and easy soup to your recipe arsenal! This soup is perfect for meal prep and can be frozen for future use. Goes best with a warm crunchy baguette!  

Potato leek soup in a bowl

Serves: 16 people

Prep time: 10 minutes

Cook time: 30 minutes

Difficulty:  🍳


    • 2 stalks celery, medium dice
    • 2 cloves garlic, sliced thin
    • 3 stalks leek, pale green and white part only, roughly chopped

    • 2 russet potatoes, peeled and diced
    • 2 qt chicken stock
    • 2 tbsp olive oil
    • salt
    • black pepper


    • In a large pot, sauté celery, garlic, and leek in olive oil until soft and lacking in color.
    • Add potatoes and chicken stock, bring to a simmer. Cook until potatoes are tender.
    • Purée until smooth and season with salt to taste.
    To serve, pour 8 oz of soup into a warm bowl, drizzle with 2 oz of ‘nade, then garnish with fresh black pepper.