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Potato Leek Soup

Potato Leek Soup

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

prep. time:
15 min
cook time:
55 min


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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.