potato leek and bacon soup recipe

Written ByJenny Smyth Posted on
potato leek and bacon soup recipe
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The Best potato leek and bacon soup recipe

I’m so excited to share with you my favorite potato leek and bacon soup recipe! This dish has been a staple in our household for years, and for good reason. It’s comforting, delicious, and packed with nutrients.

The best part? It’s incredibly easy to make. My kids love helping me in the kitchen, and this recipe is a great way to get them involved in cooking.

We like to make it on chilly fall or winter days when we need a warm and cozy meal. The aroma of the bacon and leeks simmering on the stovetop is just heavenly. Plus, it’s a great way to use up any leftover vegetables we have on hand.

My family devours this soup in minutes, and I’m always happy to oblige with seconds (or thirds!) It’s also a great option for meal prep – we love making a big batch on Sunday evening and reheating it throughout the week. And let’s not forget about the health benefits!

Leeks are packed with vitamins and minerals, while potatoes are a great source of complex carbohydrates. Bacon may not be the healthiest option, but in moderation, it adds so much flavor to the dish. I could go on and on about this recipe…

it’s truly one of our favorites!

Potato Leek and Bacon Soup

Potato Leek and Bacon Soup

4.9 from 1429 votes

A creamy and comforting soup made with tender potatoes, sweet leeks, and crispy bacon. This hearty dish is perfect for a cozy meal and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

4 slices bacon, chopped
2 tablespoons unsalted butter
3 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1.5 pounds Yukon Gold potatoes, peeled and diced
1 teaspoon salt
0.5 teaspoon black pepper
0.5 cup heavy cream
2 tablespoons fresh chives, chopped (for garnish)

👨‍🍳Directions

1Cook the chopped bacon in a large pot over medium heat, stirring occasionally, until crispy and browned, about 6 to 8 minutes.
2Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3Add the butter to the pot with the bacon fat and melt over medium heat.
4Add the sliced leeks and cook, stirring often, until softened and translucent, about 5 to 7 minutes, then stir in the minced garlic and cook for 1 minute until fragrant.
5Pour in the chicken broth and add the diced potatoes, salt, and pepper.
6Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
7Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
8Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
9Stir in the heavy cream and reheat the soup over medium-low heat, stirring occasionally, until hot but not boiling, about 3 to 5 minutes.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Ladle the soup into bowls and garnish each serving with the reserved crispy bacon and a sprinkle of fresh chives.
12Serve immediately while hot.

🔧Equipment

Large pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Immersion blender or regular blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 50mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 12g

📝Notes

For a lighter version, replace the heavy cream with half-and-half or whole milk. To make it vegetarian, omit the bacon and use vegetable broth, then add 1 tablespoon of smoked paprika for a similar smoky flavor.

Watch Video Of How Potato Leek and Bacon Soup Works

This potato leek and bacon soup is truly one of our favorite recipes – it’s comforting, delicious, and easy to make. We love making it for family gatherings or whenever we need a warm and cozy meal.

The best part? It’s incredibly versatile – you can serve it as a side dish or add some crusty bread for dipping.

We like to store leftovers in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Potato Leek and Bacon Soup

Q: What type of potatoes should I use for this recipe?

A: You can use any type of potatoes you like – Russet, Yukon Gold, or even sweet potatoes will work well. Just be sure to peel them before chopping.

Q: Can I make this recipe without bacon?

A: While bacon adds a lot of flavor to the dish, you can easily omit it or substitute with other ingredients like pancetta or prosciutto.

Q: How do I prevent the soup from becoming too thick?

A: If you find that your soup is becoming too thick, simply add a bit more broth or water to thin it out.

Q: Can I make this recipe in a slow cooker?

A: Yes! Simply sauté the bacon and leeks in a pan before transferring everything to your slow cooker.

Q: What if I don’t have any leeks on hand? Can I substitute with other ingredients?

A: While leeks are an integral part of this recipe, you can substitute with other ingredients like onions or shallots if needed.

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