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Smoky Potato Leek Soup

Smoky Potato Leek Soup combines a variety of farm style sliced creamy potatoes, garden leeks, smoked bacon and serrano pepper.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Soups, Stews, Chowders
Keyword: Chowder, Creamy Soup
Servings: 8


  • 4 slices thick cut bacon cut into lardons
  • 2 cups leeks halved, then thinly sliced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. serrano pepper minced
  • 1/4 cup sherry or white wine
  • 6 cups variety of red, yellow, russet potatoes 1/4 inch slices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6-8 cups chicken broth
  • 1/2 tsp liquid smoke
  • 1/2 cup heavy cream
  • 1 Tbsp. mustard powder
  • 1 3.25 oz container Smoky Jalapeno Alouette Cheese


  • 2 Tbsp. butter
  • 4 Tbsp. flour
  • 1 cup whole milk
  • 1/2 cup heavy cream


  • Render bacon lardons in large soup pot over medium low heat until nearly crisp. Remove from pot and set aside.
  • Increase heat to medium and add leek, garlic and serrano pepper. Cook for about 3 minutes until softened.
  • Add sherry or white wine and salt and pepper. Let sherry do it's thing for about 2 minutes.
  • Add potatoes and enough chicken broth to cover potatoes. Increase heat to medium high and bring to a simmer, cooking until potatoes are just fork tender.
  • Make roux (recipes follows) and stir into soup making sure to keep stirring until combined well.
  • Remove about 2 cups of the soup and blend using either a blender or a hand held immersion blender. Return to soup pot.
  • Stir in mustard powder and container of Smoky Jalapeno Alouette Cheese.
  • Serve in bowls, top with reserved crumbled bacon and more chopped leeks, if desired.


  • Melt butter in a small sauce pan over medium heat. Add flour and cook for about 3-5 minutes, stirring continuously. Add milk and cream. Remove from heat and add immediately to soup.