Potato Leek Soup

Potato Leek Soup

Potato Leek Soup

Garnish this rich, hearty soup with pan-fried diced pancetta if desired.

1 reviews
cooking information
prep. time:
15 min
cook time:
55 min
serving information
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  • 1 jar (15 oz.) Classico® Light Creamy Alfredo Pasta Sauce
  • 1/4 cup butter, or 1/2 stick
  • 2 leeks, cleaned and cut into 1/2-in. slices, or about 4 cups
  • 1/4 cup finely chopped carrot
  • 5 medium russet potatoes, peeled and cubed, or about 5 cups
  • 4 tsp. Wyler’s® Chicken Bouillon Granules
  • 2 tbsp chopped fresh chives


  1. Melt butter in a large saucepot over medium high heat. Cook leeks and carrot for 5 minutes, stirring occasionally. Add 4 cups of water, potatoes and Granules, and bring to a boil. Cover, reduce heat to medium and simmer for 25 to 35 minutes, stirring occasionally. Stir in Pasta Sauce and simmer for another 5 to 6 minutes, or until heated through. Season with salt and pepper to taste if desired. Remove from heat and stir in chives.
To clean leeks, trim off ends of roots and leaves, keeping the white and light green parts. Cut lengthwise, separate the layers and wash thoroughly to remove dirt trapped between the layers. Slice as directed. TIP: If desired, substitute Classico Light Creamy Alfredo Pasta Sauce with Classico Four Cheese Alfredo Pasta Sauce.
What our customers think
Rating based on 1 reviews:

100% of customers would recommend this product

Best soup ever!
by Cris

We have made this soup multiple times, and my kids always rave over it. It's the perfect use for leftover baked potatoes. I usually add a few extra carrots, and once added some parsnip (yum!) for a little extra flavor.