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Cream of Leek & Potato Soup with Crispy Leeks

Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.


2 Tbsp. butter

2 bunches Markon First Crop Belgian Leeks, sliced (white and light green parts only)

1/2 tsp. each sea salt and pepper, divided

4 cups reduced sodium vegetable broth

1 lb Markon First Crop Potatoes, peeled and chopped

2 Markon First Crop Thyme sprigs

2 bay leaves

2 Tbsp. 35% whipping cream

2 Tbsp. juice from Markon First Crop Lemon

Pinch ground nutmeg

4 tsp. canola oil

1 tsp. all-purpose flour

4 tsp. Markon First Crop Chives, finely chopped


Preheat oven to 425 degrees F. Melt butter in saucepan set over medium heat; cook half of the leeks and 1/4 tsp. each salt and pepper for 8 to 10 minutes or until lightly golden brown and tender.

Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15 to 18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1 to 2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.

Pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper–lined baking sheet. Bake, turning once, for 8 to 10 minutes or until golden brown. Let cool completely.

Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.


Alternatively, transfer soup to stand blender; puree in small batches, placing tea towel over lid, until smooth.

To serve cold, let cool completely and refrigerate before serving.