potato bacon leek soup recipe

Written ByJenny Smyth Posted on
potato bacon leek soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best potato bacon leek soup recipe

I’ve always been a sucker for a good potato soup, and this potato bacon leek soup recipe is one of my family’s absolute favorites. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. The combination of tender potatoes, crispy bacon, and sweet leeks is absolute magic.

And the best part? It’s incredibly easy to make. I like to use high-quality ingredients like thick-cut bacon and fresh leeks to give the soup an extra boost of flavor.

My kids adore helping me chop the veggies and stirring the pot, making it a fun and interactive mealtime activity for all of us. We love serving it with crusty bread or over rice for a satisfying side dish. Plus, it’s a great way to get in some essential veggies and fiber-rich potatoes.

I’ve made this recipe countless times over the years, and it never fails to impress my family and guests alike. Whether you’re in the mood for something cozy and comforting or just need a reliable go-to meal for a busy weeknight, this potato bacon leek soup recipe is sure to hit the spot. I first discovered this recipe on Pinterest from a talented food blogger who claimed it was her grandmother’s secret recipe.

I was intrigued by the unusual combination of flavors and textures, so I decided to give it a try. The result was nothing short of amazing – we were hooked from the very first spoonful! Since then, I’ve tweaked the recipe to suit our tastes (add more bacon, naturally!)

, but it remains an absolute staple in our household. One of my favorite things about this soup is its versatility – you can serve it as a main course or use it as a base for other recipes like potato salad or creamy dips. My kids are particularly fond of adding their own toppings, such as shredded cheese or diced herbs, making mealtime feel like a fun creative project.

Potato Bacon Leek Soup

Potato Bacon Leek Soup

4.7 from 1179 votes

A creamy and hearty soup made with tender potatoes, smoky bacon, and sweet leeks. This comforting dish is perfect for a cold day 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 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1.5 lbs Yukon Gold potatoes, peeled and diced
1 cup heavy cream
Salt and black pepper to taste
2 tablespoons fresh chives, chopped for garnish

👨‍🍳Directions

1Place the large pot over medium heat and add the chopped bacon.
2Cook, stirring occasionally, until the bacon is crisp and golden brown, about 5 to 7 minutes.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
4Add the sliced leeks to the pot with the bacon fat and cook over medium heat, stirring often, until softened and translucent, about 5 minutes.
5Stir in the minced garlic and cook for 1 minute more until fragrant.
6Pour in the broth and add the diced potatoes.
7Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, until the potatoes are fork-tender, about 15 to 20 minutes.
8Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
9Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return to the pot.
10Stir in the heavy cream and season with salt and black pepper to taste.
11Reheat the soup over low heat for 2 to 3 minutes, but do not let it boil.
12Ladle the soup into bowls and top with the reserved crispy bacon and a sprinkle of fresh chives.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 12g

📝Notes

For a lighter version, substitute the heavy cream with half-and-half or whole milk. You can also add a pinch of nutmeg or thyme for extra flavor.

Watch Video Of How Potato Bacon Leek Soup Works

This potato bacon leek soup recipe is truly one of our go-tos when it comes to comfort food – perfect for any occasion whether that’s a quick weeknight dinner or hosting friends over on the weekends.

One of my favorite things about this soup is how easily adaptable it is; feel free to add your own favorite ingredients or spices to make it your own!

For storage purposes, we typically let the leftovers cool completely before transferring them to an air-tight container in the fridge where they keep beautifully for up to 3 days; reheat gently until warmed through.

❓ Frequently Asked Questions About Potato Bacon Leek Soup

1.

What type of potatoes should I use for this recipe?
For this recipe, I recommend using high-starch potatoes like Russet or Idaho.

2.

Can I substitute regular bacon with turkey bacon?
Sure thing! If you’re looking to cut down on fat content or prefer a leaner option, turkey bacon works beautifully in place of regular bacon.

3.

How do I prevent the potatoes from becoming too mushy?
To avoid mushy spuds, be sure to not overcook them – remove them from heat once they’re slightly tender but still firm.

4.

What if I don’t have fresh leeks available?
No worries! You can substitute frozen leeks or even chopped scallions in a pinch.

5.

Can I make this recipe ahead of time?
Sure! Simply prepare all your ingredients up until the final step (adding the cream) and refrigerate or freeze until ready to serve.

Similar Posts