Potatoes make an amazing soup, no matter which way you go with them. Creamy baked potato, a good seafood chowder with chunks of tender potatoes, or in this case, potatoes and leeks.

Leeks look like giant green onions, but they taste much milder. Sweet and silky, they are perfect for this soup, which is full of flavor thanks to fresh herbs, salty bacon, and Ava Jane’s Kitchen Everyday Blend seasoning. This seasoning is perfect for potatoes — peppery, a bit herby, with a touch of Colima Sea Salt. It truly lives up to its name — you can use it everyday, on almost everything.

Use whatever potatoes you have here. I used Russets, but I’m sure Yukon gold or red potatoes would be fine, peeling optional.

One of my favorite things about soup is that for the most part they are delicious (or even better!) the next day, and this one is no exception. So don’t be afraid to make a double batch, because it makes a delicious lunch on a cold day. If you’ve got some good crusty bread, you’ve got it made.



6 strips bacon, chopped

2 tablespoons Ava Jane’s Kitchen Avocado Oil

2 leeks, light green and white parts, sliced

2 cloves garlic, minced

1 tablespoon Ava Jane’s Kitchen Everyday Blend spice

2 pounds potatoes, diced, peeled if you like

4 cups Kettle Fire Bone Broth (USE Code AVAJANE to get 15% off)

2 cups water

Fresh chopped herbs – parsley, green onions, rosemary, or whatever you like



In a large pot or Dutch oven, cook the bacon. Remove from the pot and set aside.

Add the oil and the leeks and cook until leeks are soft and translucent. Add the garlic and seasoning and stir and cook for about a minute.

Add the potatoes and stir to coat with the oil. Add the broth and water and bring to a boil. Reduce to a simmer.

Simmer for 10-15 minutes, until potatoes are tender. Lightly mash the potatoes to give the soup some body, leaving a few chunks.

Ladle into bowls and top with the bacon and a generous sprinkling of fresh herbs.

Easy to download PDF: Bacon and Potato Leek Soup