Thick and creamy bacon potato and leek soup: all come together quickly to make a comforting and satisfying soup for the colder days of the year.
This creamy bacon potato and leek soup is cozy and satisfying, blending the delicious flavors of potatoes and leeks with crispy bacon. It's budget-friendly too, using affordable ingredients, especially when leeks are in season.
Plus, you can customize it by swapping bacon for shredded cheese, croutons, tofu, or green onions. It's perfect for a comforting meal, whether it's for dinner or lunch.
Looking for more cold-weather, hearty soup recipes with potatoes? Check out our Potato Dumpling Soup, that's always a huge hit with the whole family, the Irish Potato Soup, or the Creamy Potato and Pumpkin Soup.
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Recipe ingredients
- Leeks: You will need about 1 lb/ 450 g leeks weighed after cleaning. In my case, I had two large leeks, but depending on their size, you might need 4-5 smaller ones. I measured the leeks in cups after chopping them; I had 5 to 6 cups.
- If you like leeks, try Roasted Leeks, Creamed Leeks, or German Leek and Pork Soup.
- All-purpose potatoes (between waxy and starchy) like Yukon gold or white potatoes. Avoid using waxy potatoes for soups.
- Butter and olive oil for sauteing the vegetables.
- Vegetable broth or chicken stock: Homemade chicken stock is always my first choice, but vegetable broth paste or cubes mixed with hot water are also fine.
- You can use our Turkey Bone Broth, Beef Bone Broth, or Roasted Vegetable Broth.
- Spices: Thyme, one bay leaf, nutmeg, fine sea or Kosher salt, and ground black pepper. For a slightly different flavor, replace the thyme with a herb mixture like herbs de Provence or Italian herbs.
See the recipe card for full information on ingredients and quantities.
How to make leek and potato soup with bacon?
Clean the leeks
- Clean the leeks thoroughly; there is always a lot of dirt between the layers of the plant.
- Wash, top, and tail the stalks, discarding the wilted green ends.
- Slice lengthwise, starting at the transition between the white and the green part and moving the knife towards the top.
- Fan open the layers but donโt take the plant apart. Rinse between the layers under cold running water to remove all the dirt.
- Step #1: Chop the leeks and the celery stalk. Peel, wash and cut the potatoes into cubes.
- Step #2: Cook leeks and celery in a Dutch oven or another large pot, often stirring, for 5 minutes until softer. Add potatoes and sautรฉ for 2-3 minutes.
- Step #3: Add the stock, thyme, bay leaf, about ยฝ teaspoon salt, and pepper, bring to a boil, lower the heat, and simmer for 15-20 until the potatoes are soft; the cooking time depends on the size of the potato pieces.
- Blend: Remove the bay leaf, add the heavy cream, and blend the soup with a hand blender (See Expert Tips).
- Adjust the taste with a few gratings of nutmeg, salt, and lots of freshly ground black pepper.
- Step #4: Fry the sliced bacon in the pan just before serving. Place the slices on a paper towel-lined plate to remove the excess bacon fat. Break it into smaller pieces or crumble it over each bowl of soup.
Expert Tips
Donโt over-blend anything containing potatoes, over-blending will make them gluey.
Using an immersion blender for blending soups or other hot liquids is best.
Food processor: If you use a food processor or blender, follow a few steps to ensure safety.
Place a kitchen towel on top of the kitchen gadget to prevent drops from coming out of it.
Puree in two or three batches, depending on the size of your machine.
Increase the speed gradually to avoid splattering. Built-up steam might even blow the lid of the food processor and cause burns, so be careful!
Recipe FAQ
Yes. Let it come to room temperature, then refrigerate it in the covered pot or another container with a lid. ย
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat itย on the stovetop or in the microwave. Add a splash of milk if the soup has thickened too much.
Freezing: I avoid freezing anything containing potatoes, but you should be OK with a blended potato soup. The soup might separate after thawing. In this case, stir, reheat, and blend it again to return the creamy texture.
What to serve with the soup?
Recipe
Simple Bacon Potato and Leek Soup
Equipment
- Large Dutch oven or heavy-bottomed soup pan
Ingredients
- 1 lb leeks 450 g/ 5-6 chopped cups, Note 1
- 1 tablespoon olive oil
- 1 tablespoon butter Note 2
- 1 celery stalk
- 4 cups chicken stock or vegetable broth 1 liter
- 2 lbs potatoes all-purpose, 900 g, Note 3
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon fine sea salt
- ยผ teaspoon black pepper
- a few gratings of nutmeg
- ยพ cup heavy cream 175 ml
- 8 slices streaky bacon
- fresh thyme, chives, or parsley
Instructions
- Leeks: Wash, top, and tail them, discarding the wilted dark green ends (about 1 inch/ 2 cm). Slice them lengthwise, starting at the transition between the white and the green part and moving the knife towards the top of the plant.
- Wash leeks: Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.
- Chop the leeks and celery.1 lb leeks / 450 g + 1 celery stalk
- Potatoes: Peel, wash and cut them into cubes.2 lbs potatoes / 900 g
- Sautรฉ: Heat oil and butter, and add leeks and celery. Cook them, often stirring, for 5 minutes until softer. Add potatoes and stir for another 2-3 minutes.1 tablespoon olive oil + 1 tablespoon butter
- Simmer: Add stock, thyme, bay leaf, salt, and pepper. Bring to a boil and simmer on low heat for 15-20 until the potatoes are soft.4 cups chicken stock or vegetable broth / 1 liter + 1 teaspoon thyme + 1 bay leaf + 1 teaspoon fine sea salt + ยผ teaspoon black pepper
- Blend: Remove the bay leaf, add cream, and blend the soup with an immersion blender (Notes 4 and 5).ยพ cup heavy cream / 175 ml
- Adjust the taste with a few gratings of nutmeg, salt, and lots of freshly ground black pepper.a few gratings of nutmeg
- Fry the bacon in the pan just before serving. Break it into smaller pieces or crumble it over each bowl of soup. Sprinkle fresh thyme, chives, or parsley on top and serve immediately.8 slices streaky bacon + fresh thyme, chives, or parsley
Notes
- Leeks: Weighed after cleaning. They come in very different sizes, I had two large ones, but you might need up to 4-5 smaller ones.
- Butter: Salted or unsalted; adjust the amount of salt you need accordingly.
All-purpose potatoes like Yukon or white potatoes; they are between waxy and starchy. - Itโs preferable to always use an immersion blender for blending soups or other hot liquids.
- Blending in a food processor: Place a folded towel on the machineโs lid. Blend the soup in batches, and increase the speed only gradually to avoid the lid exploding and causing burns or other damages.
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