Potato Leek Soup


  • 1 Tbsp. safflower oil
  • 5 c. chopped leeks
  • 6 c. peeled, cubed potatoes
  • 1 1/2 qt. water
  • 2 bay leaves
  • 5 Tbsp. Bill’s Best Chick’nish seasoning
  • 2 c. water
  • 1 Tbsp. Saucy Ranch Seasoning
  • 1/2 tsp. salt, optional


  1. In a large saucepan, sauté leeks in safflower oil until soft and lightly browned. Add potatoes and 1 1/2 quarts water. Cover and simmer until tender.
  2. Remove about 4 cups of the soup to a blender, add chick’nish seasoning and blend until smooth, adding water as necessary.
  3. Return contents of blender back to the soup, stir in ranch seasoning and salt to taste.
Browse Cook(s): Clara Iuliano
Browse Theme(s): Soups Lunch or Dinner

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