Recipe Highlight | Potato and Leek Soup

This classic winter recipe was made recently by loyal market go-er and YYC Growers harvest box subscriber, Lindsay Mogden. Using her box bounty, with some other key local ingredients, she created a luscious soup and paired it with bread from Prairie Mill and a side salad with her own beet and cabbage sauerkraut (using more YYC produce!). We love that Lindsay was able to create a well-balanced meal featuring so much "local deliciousness"! 

original recipe from “Kylee Cooks


  • 4 slices bacon diced (*Lindsay fried up some extra bacon for garnishing- bacon and stock came from The Honest Meat Co.)

  • 1/2 large onion thinly sliced, or 1 medium

  • 2 leeks chopped finely (*Lindsay used one large leek)

  • 2 cloves garlic minced

  • 4 large potatoes peeled and sliced thinly

  • 6 cups chicken stock enough to cover the potatoes about half an inch

  • pepper

  • 1/2 cup half n half


  1. In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks. Cook until tender (about 5 minutes).

  2. Add the garlic, cook a further 30 seconds.

  3. Add the potatoes and broth, and bring to a boil.

  4. Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).

  5. Either use a masher, an immersion blender, or a blender to roughly blend (you don't want puree it fully, chunks are good!)

  6. Stir in the pepper and the half & half.

  7. Devour.