Creamy Potato Leek Soup (with Bacon)
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This Potato & Leek Soup is one of my favorites because I almost always have the ingredients on hand. Potatoes, bacon, broth, a couple leeks – nothing fancy, nothing complicated.
It’s ready in under 30 minutes and filling enough to count as dinner, not just a starter. The potatoes make it naturally thick, the leeks add mellow flavor, and the bacon brings depth without making it heavy.
It works on a busy weeknight, but it’s cozy enough for a slower weekend dinner too.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Why you’ll love this recipe
- This Potato & Leek Soup is one of my favorites because I almost always have the ingredients on hand. Potatoes, bacon, broth, a couple leeks – nothing fancy, nothing complicated.
- It’s ready in under 30 minutes and filling enough to count as dinner, not just a starter. The potatoes make it naturally thick, the leeks add mellow flavor, and the bacon brings depth without making it heavy.
- It works on a busy weeknight, but it’s cozy enough for a slower weekend dinner too.
About Leeks
If you’ve never cooked with leeks before, don’t overthink them. They have a mild, onion-like flavor, but they’re softer and slightly sweeter once they cook down. They add depth without overpowering the whole pot. For this recipe, use the white base and light green parts. A small amount of the dark green is fine, but too much can be tough.
When you trim those off, don’t toss them. Freeze the dark green pieces and throw them into homemade chicken stock or roasted vegetable stock later. It’s an easy way to boost flavor and stretch your ingredients a little further
How to Clean Leeks
Leeks grow in sandy soil, and that soil often gets trapped between the tightly packed layers. If they are not cleaned properly, that grit will end up in the finished dish.
Start by trimming off the root end and the dark green tops. Slice the leek in half lengthwise, then cut it into slices.
Place the sliced leeks in a large bowl filled with cold water. Gently separate the layers with your fingers and swish them around. The dirt will sink to the bottom while the leeks float.
Lift the leeks out of the water by hand or with a slotted spoon. Avoid pouring everything into a colander, as this can reintroduce the dirt back onto the leeks.
If needed, repeat the process once more until the water is clear.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
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Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Bacon. I use thick-cut bacon and cook it just until done, not extra crispy. You can reserve a little for garnish if you like.
- Onion. Slice thin so it softens quickly and blends smoothly into the soup.
- Leeks. Rinse very well to remove grit. Slice finely. See above for more detailed cleaning instrcutions.
- Garlic. Minced. Fresh is best here for flavor.
- Chicken stock. Homemade chicken stock is great, but a carton works perfectly.
- Half and half. You can use heavy cream for a richer soup or milk for a lighter version.
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- In a dutch oven or large pot, cook the bacon over medium heat, then add the onion and leeks (Pics 1 &2).
- Cook until the onions are soft and translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant. (Pic 3).
- Add the potatoes and chicken stock, and increase the heat to medium high and bring to a boil (Pic 4).
- Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
- Use a potato masher, immersion blender, or blender to blend to your preferred texture. Do not fully puree unless you want it completely smooth. A little texture is nice here.
- Stir in the milk, heavy cream or half & half and black pepper (Pics 5 & 6)
- Devour.
Change It Up
Toss a bay leaf into the broth while it simmers for a little extra depth. Just remember to remove it before blending.
If you have vegetable broth instead of chicken stock, use it. This is not a recipe that requires a special grocery trip.
Frequently Asked Questions
I use russet potatoes because they break down nicely and help thicken the soup. Yukon Gold or red potatoes will also work. The texture may be slightly different, but it will still be delicious.
Yes. Let the soup cool completely, then transfer it to a freezer-safe container and seal tightly. Label and freeze. Thaw in the refrigerator overnight and reheat gently until piping hot.
Yes. Omit the bacon and use vegetable broth for a vegetarian version. You may want to add a little extra salt or a splash of olive oil for richness.
No. You can leave it chunky, mash it lightly, or fully blend it depending on your preference.
Troubleshooting Guide
- The soup separated when reheating. This usually means it got too hot. Once the cream or half and half has been added, reheat gently over medium-low heat and stir occasionally. Do not let it boil.
- The soup is too thin. Let it simmer uncovered for a few extra minutes so it can reduce. You can also mash some of the potatoes directly in the pot to thicken it naturally.
- The soup is too thick. Add a splash of warm broth or water and stir until it reaches your preferred consistency. It will thicken as it sits.
- The flavor feels flat. It likely needs salt. Add a pinch, stir, and taste again. A small squeeze of lemon can also brighten the flavor without making it taste lemony.
Kylee’s Notes
Take your time with the leeks. Cook them over medium or medium-low heat until they are soft and translucent. If they brown, the flavor changes and can overpower the soup. You want gentle, sweet onion flavor here.
Use starchy potatoes for thickness. Russets break down more easily and help create that naturally creamy texture without adding extra flour or thickeners.
Blend to your preferred texture. You can fully puree it for a smooth finish or leave a little texture for a more rustic feel. An immersion blender makes this easy and saves dishes.
Add dairy off the heat. Stir in the cream or half and half after reducing the heat to prevent separation and keep the soup silky.
Save some bacon for topping. Stir some into the soup and reserve a little for garnish so you get crispy bits on top.
Let it sit for a few minutes before serving. The flavors settle and the soup thickens slightly as it rests, which improves the final texture.
Some of my favorite Soup Recipes:
- Chunky Loaded Baked Potato Soup– thick, delicious and like comfort in a bowl!
- Thai Style Sweet Potato Soup – smooth and velvety, with a definite kick to it!
- Thick & Creamy New England Clam Chowder – an old classic, but a good one! It has bacon, so I mean…
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Potato Leek Soup (with Bacon)
Ingredients
- 4 slices bacon diced
- 1/2 large onion thinly sliced, or 1 medium
- 2 leeks chopped finely
- 2 cloves garlic minced
- 4 large potatoes peeled and sliced thinly
- 6 cups chicken stock enough to cover the potatoes about half an inch
- cracked pepper
- 1/2 cup half and half
Instructions
- In a dutch oven, over medium-high heat, cook 4 slices bacon (diced), then add 1/2 large onion (thinly sliced) and 2 leeks (chopped finely).
- Cook until tender (about 5 minutes).
- Add 2 cloves garlic (minced), cook a further 30 seconds.
- Add 4 large potatoes (peeled and sliced thinly) and 6 cups chicken stock, and bring to a boil.
- Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
- Either use a masher, an immersion blender, or a blender to roughly blend (you don’t want puree it fully, chunks are good!)
- Stir in the cracked pepper and 1/2 cup half and half.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in November of 2014, and has been updated to improve reader experience with new photos.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Hi there! Great recipe, it was very tasty.
Mine came out a little watery compared to what I like so if you like yours chunky like mine, I recommend a little less water and be very cautious of how much you blend! Take care, thanks for a delicious meal!
Can I use shallots instead of onion?
absolutely you could. they are milder in flavor, though.
This was absolutely delicious. I’ll never make it any other way. Best recipe out there. Thanks so much for turning me onto it by posting it.
This soup is delicious! Thanks for providing such an amazing recipe. My family loves it!