• Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: French


  • 4 medium leeks, trimmed, rinsed and sliced thinly
  • 2 large Yukon Gold potatoes, peel and sliced thinly
  • 2 cups whole milk
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons fresh chopped chives
  • 1 slice bread
  • 1 tablespoon butter
  • 1 small clove garlic, minced
  • 1/4 cup chopped pancetta (or two slices bacon)


  1. Put leeks, potatoes, milk and 2 cups of water in a large pot and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 25 minutes. Cool for 10 minutes and stir in the cream.
  2. Using either a regular blender or an immersion blender, puree until smooth. Set a fine mesh strainer over a large bowl and pour the soup through it, stirring the soup as it goes through the strainer to get out any remaining solids.
  3. Season to taste with salt and pepper and refrigerate until chilled, a minimum of three hours.
  4. Pulse bread slice in food processor to make crumbs. Heat butter in a medium skillet over medium high heat. Add garlic and breadcrumbs and stir until crumbs are golden and crunchy. Set aside.
  5. Wipe out skillet and add pancetta or bacon. Stir over medium high heat until crispy and drain on paper towels until slightly cooled.
  6. Divide soup among bowls. Garnish with bread crumbs, pancetta and chives and serve at once.