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RECIPES

BABY

COOKBOOK

potato, garlic, & leek soup

November 10, 2015

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potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls

Every once in a blue moon, usually when we’re just about to fall asleep, B2 likes to come up with ideas for things I should cook next.  I use “ideas” loosely, because it’s mostly a sleepy, intentionally goofy dialogue that consists of “what about …” followed by a long pause and things like “… homemade hot pockets!” (to be fair, that would be delicious) or “something with cheese” or “pumpkin toast.”  (When I asked what pumpkin toast would be, like toasted pumpkin bread or toast with pumpkin on it or toasted pumpkin or what, his answer was, “You know.  Pumpkin.  Toast.  Pumpkin toast.”  And then he fell asleep.  Two weeks later, I showed him this and he said, with glee, “See?  It was a good idea!”)

Still!  Even though he’s usually trying to be silly, his ideas manifest into tasty meals more often than I think even he expects.  This potato soup came from something like “baked potato in soup form” or “sour cream and onion dip in potato form,” though neither of us (now that we’re awake) can remember which.  The way it turned out, it does seem kind of a dressed-up version of both — in addition to the obvious potato, there’s a honking big leek as the green onion, crème fraîche to amp up what would be sour cream, and crisped-up pancetta as bacon bits (but you could definitely use bacon instead, because there’s always room for bacon).  On top of that, there’s a whole head of roasted garlic thrown in, which is neither here nor there, but inspired by Elizabeth’s downright gorgeous garlic soup, because I’ve been meaning to try it pretty much ever since she posted it.

The result was so good.  B2 is a fan of anything potato and anything garlic, so I was fairly sure there was no way this could lose, especially with a Brooklyn Supper recipe as my guide, but seriously — I ate so much that I got a stomachache, and I’m not even a soup person, usually.  The soup is so satisfying and substantial; it has all the right notes of rich creaminess from the potato and crème fraîche, but that same crème fraîche adds a slight tang that’s amped up by the leek and brightened even more by the wine.  Thyme and savory chicken stock give it a warm umami-rich foundation, and then the pancetta breadcrumbs (and a couple of croutons made with this recipe, because I don’t know when to stop) were the perfect finish to add some crunch and texture.  The soup freezes well, and I was planning on storing away a whole bunch for lunches, but it was so good that by the end of the weekend all I had was one paltry serving.  Once the chill truly sets in (not that I’m complaining, but our fall has been uncommonly warm and muggy so far — we had mosquitoes last week!  In November!) I’m going to want this soup all the time.  Thanks, husband!

potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls
potato, garlic, & leek soup | two red bowls

Like last week’s post, this post is sponsored by Vermont Creamery and uses their superlative crème fraîche!  As you might have guessed already, Vermont Creamery has been one of my long-time favorite brands, for their unwavering commitment to really, really good dairy — and, more simply, the fact that they are just great, kind people who love good cheese.  Their product and what they do is truly special, and if you happen by their products (Whole Foods and Murray’s Cheese are good places to look!) you won’t be disappointed.  Thank you for having me, Vermont Creamery!

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Potato, garlic, & leek soup

Print Recipe

Inspired by Brooklyn Supper. And B2!

Ingredients

Scale
  • for the soup:
  • 2 tsp olive oil, divided
  • 1 head garlic
  • 2 tbsp unsalted butter
  • 1 cup thinly sliced leeks (about 1 leek)
  • 4 cups sliced Yukon Gold or russet potatoes (about 3–4 potatoes; you can also use cauliflower for a lighter soup!)
  • 4 cups chicken stock, divided
  • 1 tbsp white wine or sake, or more to taste
  • 1 tsp chopped fresh thyme (about 2 sprigs)
  • 1/4 cup Vermont Creamery crème fraîche, or more to taste (see Notes for substitutions)
  • salt and pepper to taste
  • for the pancetta breadcrumbs:
  • 1 tbsp olive oil
  • 1 tsp minced garlic (use the tops from the roasted garlic, above)
  • 1/4 cup finely diced pancetta or bacon
  • 1/4 cup coarse plain breadcrumbs (I used Panko)
  • salt and red pepper flakes, to taste
  • for serving:
  • fresh parsley (optional)
  • extra crème fraîche

Instructions

  1. Preheat oven to 400 degrees F. Trim about 1/2-inch off the top of the head of garlic, exposing all the cloves inside. Save any tips of cloves that are sliced off for the pancetta breadcrumbs. Rub the exposed cloves with a bit of olive oil, just enough to coat, then wrap in foil and bake for 40-45 minutes, or until cloves are soft when poked. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skin and reserve.
  2. Heat a 2­- or 3-­quart pot over medium heat. When a drop of water dances and sizzles when it hits the pot, add the butter and remaining 1 teaspoon olive oil to the pot, and stir until melted. (Waiting until the pot is hot will help prevent the vegetables from sticking.) Add the thinly-sliced leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 6-8 minutes. If the bottom still sticks, don’t worry — the stock and white wine will loosen any brown bits.
  3. Add 3 cups of the chicken stock, the wine or sake, roasted garlic cloves, thyme, and a generous pinch of salt and pepper. Stir to combine, scraping up any stuck bits from the bottom of the pan. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 20-30 minutes.
  4. While the soup is simmering, make the pancetta breadcrumbs. Add the pancetta to a cold pan and turn the heat to medium-low. Let pancetta cook slowly until crisp and fat has rendered, about 5-8 minutes. Add the breadcrumbs, salt, and red pepper, then reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 2-3 minutes.
  5. When the potatoes are tender, puree the soup using an immersion blender or a regular blender (in batches). Stir in the crème fraîche, then thin the soup with the last cup of stock until it reaches your desired consistency. Add more salt as needed, plenty of black pepper (I used at least 1/4 to 1/2 teaspoon), and a splash more of white wine or sake if the soup tastes a bit too heavy or rich. Serve with pancetta breadcrumbs, minced parsley, and extra crème fraîche on top.

Notes

A few notes on lighter substitutions: Greek yogurt would work wonderfully in place of some or all of the crème fraîche; you could also use cauliflower instead of potato!

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view more: appetizers· dinner· fall· gluten-free· sides· soups and stews· thanksgiving

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  1. ksenchan

    November 10, 2015 at 7:30 am

    Haha, sometimes the best ideas come out from a sleep-infused haze! This one clearly seems like a winner though – who wouldn’t want a ‘baked potato in soup form’??

    Reply
    • tworedbowls

      November 17, 2015 at 11:35 am

      My thoughts exactly!! Thanks so much for your kind words 🙂

      Reply
  2. Katrina @ Warm Vanilla Sugar

    November 10, 2015 at 7:42 am

    I love this flavour! So tasty and comforting! I would totally cozy up on the couch with this and a buttered biscuit 🙂

    Reply
    • tworedbowls

      November 17, 2015 at 11:36 am

      Oh man, a buttered biscuit would make my day right about now. Thanks so much for your sweet words, Katrina 🙂

      Reply
  3. Sara @ Cake Over Steak

    November 10, 2015 at 9:29 am

    Oh man this sounds wonderful! Potato, leeks and garlic are some of my favorite vegetables, so the fact that you put them all together in a luscious soup is the best. I also love how this kind of came out of sleepy conversations with B2. I sometimes have conversations like that with Robert, but it’s usually more nonsense. One time I whispered to him, “watch out for the bacon.” ??? Who knows. It always makes for a good story. At least you got this amazing soup out of it!

    Reply
    • tworedbowls

      November 17, 2015 at 11:39 am

      LOL hahaha Sara, I love it!!! I’ll always watch out for the bacon … at the buffet … so that I can eat more of it.

      Reply
  4. Sherrie

    November 10, 2015 at 10:08 am

    A whole head of roasted garlic, that’s what I’m talking about!!!!!! You and Elizabeth aren’t kind of ladies. Also, that pumpkin French toast – yes, yes definitely an awesome idea. xx!!

    Reply
    • Sherrie

      November 10, 2015 at 10:09 am

      Hahaha, ummm whoops. *MY KIND OF LADIES <3

      Reply
  5. Kathryn

    November 10, 2015 at 10:35 am

    I’m not really a soup person either but this sounds totally magical (mainly because of the excellent amount of garlic involved) and your photos are just stunning, as always.

    Reply
  6. Considering The Radish

    November 10, 2015 at 11:38 am

    Yum for baked potato in soup form. The soup itself sounds fantastic, but with the pancetta breadcrumbs- OMG.

    Reply
  7. stephanie

    November 10, 2015 at 2:13 pm

    this soup is my jam cynthia! i can just taste it, based on your words alone 🙂

    also, i love your description of late night chats with b2!

    xoxo

    Reply
  8. Daniel

    November 10, 2015 at 4:27 pm

    Looks great!! Now only if I can figure out how to make it in a slow cooker….

    Reply
  9. Laura (Tutti Dolci)

    November 10, 2015 at 11:32 pm

    I have a mad craving for soup – I want to curl up by the fire with a big bowl of this!

    Reply
  10. sundiegoeats

    November 11, 2015 at 11:07 am

    haha i liked the story of how this recipe came to exist. i’m also not a huge soup person but…..baked potato in toast form? is that doable? haha.

    Reply
  11. Amy | Club Narwhal

    November 11, 2015 at 11:44 am

    Oh, I love that you guys brainstorm recipes before bed (and Pumpkin. Toast = too good ;)! This soup looks so cozy. I love how the simplest ingredients make for the tastiest food. And pancetta–I am so on board with this!

    Reply
  12. Jessie Snyder | Faring Well

    November 11, 2015 at 3:00 pm

    Oh I love it! Scott does the same to me too. But his almost always involve potatoes. Always. Potatoes. So he would love this gorgeous and delicious sounding soup you and B2 cooked up here! Thanks for the husband meal inspo ;). Hope you are having a gorgeous week Cynthia! <3

    Reply
  13. Shikha la mode

    November 11, 2015 at 8:30 pm

    YUM!! It suddenly became freezing here in SF so I sense a lot of soup making and eating in my future.

    Reply
  14. Kristina

    November 12, 2015 at 3:03 am

    Well they always say the best ideas come when you’re in the “alfa” state (which should be also just before you fall asleep) and this was clearly an awesome idea. I love a good potato soup, it’s perfect for cold weather.

    Reply
  15. Erika

    November 12, 2015 at 8:49 am

    This soup is just right for the weather we’ve been having lately. Those 3 flavors together are magic. And I’m with your man on the “hot pockets” because OMG I probably ate like 871,865,564 of those in college. 🙂

    Reply
  16. Chelsea (@TheWholeBite)

    November 12, 2015 at 10:46 am

    Oh my goodness, your little late night chats are the cutest thing! And it would seem he comes up with come pretty good ideas! I am in love with how cozy this soup sounds. And all that garlic! YUM! You styling is so gorgeous as well. This whole thing just makes me want to curl up under a blanket with a giant bowl of soup. 🙂

    Reply
  17. Lu Ann @ The Cup of Life

    November 12, 2015 at 11:05 am

    This looks heavenly. With it being soup season, potato soups are what I lean towards the most. Have you heard of Lapsang Souchong tea? I have made a potato soup myself before using that tea as broth. It’s a black tea smoked over pine so it created a lovely smokiness. I think I’m going to try your recipe and use that in replace as broth to also make it vegetarian 🙂 Thanks so much for sharing and for the inspiration.

    Reply
  18. Jennifer Farley

    November 12, 2015 at 2:03 pm

    I saw this on instagram and had to come visit. What a cozy, wonderful soup!

    Reply
  19. Aysegul at www.foolproofliving.com

    November 12, 2015 at 8:27 pm

    Oh this looks and sounds incredible! Potato, thyme, and creme fraiche.. LOVE!

    Reply
  20. Mitch

    November 13, 2015 at 9:34 pm

    Nice one! Gonna try it soon to taste it , the recipe looks really good on that .

    Reply
  21. Kelly

    November 14, 2015 at 7:43 am

    I love when my husband tosses around ideas for recipes 🙂 This soup is a total winner – it looks so cozy and comforting. My kiddos are sick and this is just the soup to help them get back on their feet. Love the potato and leek combo!

    Reply
  22. Brandon @ Kitchen Konfidence

    November 15, 2015 at 3:37 pm

    Gorgeous swirl work Cynthia! And I wish I was having a bow of this right now. It’s chilly in San Diego, and I’m feel a little under the weather. PS. I could probably sprinkle those breadcrumbs on everything. SO good.

    Reply
  23. Camille

    November 16, 2015 at 10:08 pm

    This looks yummy yummy ;P I know what I’m gonna make tomorrow, thanks for this! 🙂

    Reply
  24. Claudia | The Brick Kitchen

    November 16, 2015 at 10:58 pm

    Such a gorgeous soup Cynthia! I love the sound of the whole head of roasted garlic, and potato-leek sounds like such a comforting combination for the colder weather. And your bowls are incredibly cool – as is the swirly crouton topping. Great backstory too – my best ideas seem to come when daydreaming (or half night-dreaming? don’t know) on the verge of sleep!

    Reply
  25. alanafixfeastflair

    November 19, 2015 at 12:54 am

    You and B2 make me so happy–I love hearing those stories. And this soup is gorgeous and I love that you said that there’s a “honking big leak” in there. BEST. Moses would go nuts for this soup, so I’m obviously bookmarking this for a rainy day (or just a really cold one).

    Reply
  26. Edlyn

    November 20, 2015 at 10:37 pm

    I love LOVE potato soup and potato everything. I made one for my blog recently and I’m not lying i ate the whole pot. I’m definitely adding this to my list because you have used the best amount of garlic. I approve.

    Reply
  27. Cindy

    December 15, 2015 at 8:02 pm

    This looks divine! I’m quite picky when it comes to soups, but I’m so glad to have stumbled upon this. Can’t wait to try it out.

    http://notcindylou.blogspot.com.au/

    Reply
  28. Scott Williams

    June 8, 2016 at 9:36 am

    This is seriously the perfect kind of soup I would make if I were sick and under the weather. BTW, these photos are absolutely incredible!!! What kind of camera did you use for these photographs??

    Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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