Potato and Leek Soup

A creamy classic, made oh-so-savory and herbaceous with our fabulous Herbes de Provence Olive Oil and seasoning. A splash of our Premium White Balsamic adds a slight tang that will make your mouth water!  Recipe By Taylor MacDougall
Dish Type:

Gluten Free, Nut Free, Soup


All Year, Fall, Winter

Prep Time:

10 minutes

Cook Time:

35 minutes




  • 3 Tbsp SOOC Herbes de Provence Olive Oil
  • 1 medium Sweet Onion, finely diced
  • 3 Leeks, washed, trimmed and sliced
  • 3 cloves Garlic, minced
  • 3 large Gold Potatoes, cubed small
  • 1 tsp SOOC French Provencal Sea Salt
  • ¼ tsp Black Pepper
  • 2 tsp SOOC Herbes de Provence Seasoning
  • 5 cups Vegetable Broth
  • ¼ cup Half & Half
  • 1 Tbsp Potato or Corn Starch
  • 2 Tbsp SOOC Premium White Balsamic
  • 3 strips Bacon, cooked and chopped
  • 2 Tbsp Chives, chopped

Products used: French Provençal Sea Salt , Herbes de Provence Olive Oil , , Premium Balsamic Vinegar


  • In a large pot over medium-high heat, add the Herbes de Provence Olive Oil, onion, and leeks. Saute until translucent, about 7-8 minutes, stirring frequently. Be careful not to let brown, reducing heat if necessary.
  • Add the potatoes, French Provencal Sea Salt, pepper, and Herbes de Provence Seasoning. Toss to coat.
  • Pour the vegetable broth in, and bring to a boil. Turn heat down to medium-low, cover, and let cook for 20 minutes until potatoes are fork tender. Remove from heat.
  • Transfer half the soup to a blender. Pulse until smooth, and return to the pot.
  • In a small mixing bowl, whisk together the half & half and the starch. Stir it into the soup, along with the Premium White Balsamic. Reheat on low for 5 minutes.
  • Serve garnished with the chopped bacon and chives. Enjoy!