Potato and Leek Soup

Course: Main Course, Soup
Product Category: Table Bread
Total Time: 1 hour
Servings: 6 servings
Print Recipe


  • 1 Tribeca Oven Café Classic Rosemary Loaf
  • 1 cup Butter
  • 2 bundles Leeks sliced
  • 4 cloves Garlic minced
  • 1 1/2 tbsp Salt
  • 3/4 tbsp White pepper ground
  • 1 tbsp Cornstarch
  • 1 qt Chicken Broth
  • 6 medium potatoes peeled and diced
  • 3 springs Thyme
  • 2 Bay Leaves
  • 12 ox Bacon
  • 1 cup Heavy Cream
  • 2 Lemons quartered
  • 1 bundles Chives diced


  • Prepare the Tribeca Oven Café Classic Rosemary Loaf per packageinstructions.
  • In a large stockpot, heat butter over medium heat and sauté the leeks and garlic until softened. Season with salt and pepper.
  • Add the potatoes and chicken stock. Reserve ½ cup chicken stock. In a medium bowl, combine the cornstarch with reserved chicken broth. Set aside
  • Add thyme and bay leaf to soup. Bring mixture to a boil, add cornstarch slurry, then let simmer until potatoes are cooked, about 10-15 minutes.
  • Meanwhile, lay bacon on a half sheet tray and cook in a convection oven at 350F for 12-15 minutes. Set aside. Crumble when cooled.
  • Slice the Tribeca Oven Café Classic Rosemary Loaf in rounds at a diagonal, about ½ inch thick. Lay bread on a sheet tray. Lightly brush, or spray, olive oil on one side of the bread. Toast for 3 minutes. Flip pieces over and lightly brush, or spray, olive oil on the other side. Season with salt and black pepper. Toast for an additional 3-4 minutes, or until crisp. 
  • Once the potatoes are cooked, remove the thyme and bay leaves. Add heavy cream and stir to incorporate. Using an immersion blender, blend the soup until a creamy consistency is reached.
  • Serve each soup with quarter of lemon. Garnish with chives and crumbled bacon.

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