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Loaded Leek Potato Soup

Maria Steinhauer

Loaded Leek Potato Soup

When I was preparing for this recipe, I asked out loud, “What should I do with leeks?” and my husband replied, “Well, I’d fix them.” There’s a little bit of leek humor for your day. In all seriousness, to me, leeks look and smell like huge green onions. They are allium vegetables, related to onions, shallots and garlic - all of which share some anti-cancer properties. They contain compounds, including kaempferol and quercetin, which have been shown to help kill off cancer cells or slow their growth. They are especially effective in preventing colon cancer.

Eating more fruits and veggies is an easy way to prevent colon cancer and get your colon working at its best. Fiber, in vegetables like leeks and potatoes, helps bind toxins and waste and move them out of your body. These veggies also contain antioxidant vitamins and minerals like selenium and magnesium which can help lower your risk of colon cancer too

I pair leeks with potatoes to make this creamy soup. It tastes like a baked potato, complete with cheese, chives and bacon! You’ll notice a hint of onion, just so you know you’re getting your fill of anti-cancer allium veggies!

Ingredients (Serves 3):

  • 2 tbsp unsalted butter
  • 2 large leeks, chopped (use the white to light green parts)
  • 1 shallot, diced
  • 2 lbs yellow potatoes, peeled/diced
  • 4 cups chicken stock + extra
  • 2 large garlic cloves, minced
  • 2 large rosemary sprigs
  • 3 tbsp heavy whipping cream
  • ½ tsp sea salt
  • ¼ tsp ground pepper
  • 1-2 tbsp parmesan cheese, grated
  • 1 tbsp chives, chopped
  • Optional: 1-2 tbsp cooked turkey bacon, chopped


  1. Place butter at the bottom of a large pot and turn to medium heat, once the butter melts, add the diced shallot, leeks and minced garlic to the pot. Sauté, covered, but stirring frequently for about 4 minutes until soft.
  2. Place the cubed potatoes in the pot, and pour chicken broth in to cover the potatoes. Then add the sprigs of rosemary. Bring to a boil, then lower heat slightly and cook covered for about 5-7 minutes, or until potatoes are softened. Bring heat down to low. Scoop out the rosemary sprigs. Take this pot off the burner and replace it with a large clean pot.
  3. Using a blender, blend a little of the soup at a time-- with the chicken stock. Then pour your soup into the new pot. For a chunky soup, strain out about ½ cup-1 cup cooked potatoes before blending and set them aside to add back to the soup during the next step.
  4. Once soup is blended and added to a new pot, stir in the heavy cream, and add an extra ¼ cup chicken stock to thin the soup a little. Stir in black pepper and sea salt-- add more if desired.
  5. Pour each serving of soup into a bowl and sprinkle with grated parmesan cheese, chopped chives, and turkey bacon pieces (optional). Serve warm.

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