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Tiffany's Leek and Potato Soup
the perfect rainy day and cold weather soup

3 leeks sliced white and light green parts only
1 small yellow onion halved and sliced
2 cloves garlic minced
3 sprigs of thyme
4 medium potatoes halved and sliced
2 c. fresh spinach
32oz. chicken broth
3 tbls. butter
1 tbls. olive oil
1/2 c. heavy cream
2 strips of bacon diced
2 italian sausage made into small meatballs
salt & pepper
parmesan cheese


In a large pot saute onion and leeks in 2 tbls. butter and olive oil for 4 to 5 minutes add garlic and saute for 2 more minutes. Add potatoes, thyme and chicken broth season with salt and pepper. Cook until potatoes are tender. In a separate pan cook bacon till crisp put on paper towel to absorb oil. In same pan add sausage cook until no longer pink and drain. Add bacon and sausage to large pot. Add some of the hot liquid to the heavy cream and stir into soup add 1 tbls of butter and spinach let cook 2 minutes season to taste with salt and pepper top with Parmesan Cheese and enjoy.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Tiffany Young
United States
This recipe has been viewed 1827 times.


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