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Creamy Potato Soup


  • 1 tbsp ghee
  • 1 leek chopped
  • 3 ribs celery chopped
  • 1 onion chopped
  • 1 tbsp minced garlic
  • 1/2 tsp thyme
  • 1 tsp salt
  • 2 lbs russet potatoes peeled & cubbed
  • 4 cups chicken broth
  • bacon crisped for topping


  • Heat up a large pot and put in the ghee
  • Once ghee is heated add in the leek and onion and cook for about 6 minutes
  • Add in the garlic and continue to cook for an additional minute
  • Add in the broth, potatoes, and seasonings to the pot and bring to a boil
  • Turn heat to a simmer and put lid on the pot - cook for 20 minutes or until potatoes are tender
  • Remove half of the soup into a blender or a bowl (to use a hand blender) blend until smooth and add back into the pot and stir
  • Serve with bacon on top!