Lets be honest.. leeks are an odd vegetable. While they may seem intimidating, I promise they will quickly become one of your favorite vegetables. This soup is great year round. It’s light, flavorful, and really simple to make!

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Some notes: 

Lets talk about leeks: Some of you may be thinking what in the world is a leek? A leek is a cousin to garlic, onions, shallots, etc. They are in season in the spring. When preparing leeks you need to take a couple of extra steps.

The part of the leek you want to use is the light green-white section. Chop off the dark green top and the bottom. When these lovely green things grow they get sand and dirt stuck in their leaves. The easiest way I know of to clean leeks is to slice them, put them in a bowl of water, and stir them around for a bit. Then I scoop them off the top with a slotted spoon.

Don’t worry these guys are worth the extra work. 

Potatoes: Really you can use whatever potato you like in this soup. I do recommend picking a waxy potato (red or yukon gold) because they tend to hold their shape better and not get mushy in the soup. 

Blend or not to blend? This soup is great either way! I usually blend it about half way so it’s thick but still has texture. 

Bacon: You can omit the bacon and use vegetable stock to make this recipe vegetarian! Add a little paprika to get that smokiness. 

GLUTEN FREE: Enough said there… that’s just a win.

Toppings: We all know soup is better with toppings. Top with toasted pumpkin seeds, or you can make croutons by tossing bread in a pan with butter until crisp.

NOW THE MOMENT YOU HAVE BEEN SCROLLING FOR BRING ON THE LEEKS