A creamy and thick Potato & Leek Soup, with the delicious addition of bacon (makes all things better), this soup is an excellent winter warmer.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Every time I make soup, I’m reminded of the show “Seinfeld”. In an episode, Seinfeld owes someone dinner, and they order soup – and say they’ll keep their owed dinner for another time because soup isn’t a meal. YOU GUYS!! Soup is a meal! (And if you disagree? NO SOUP FOR YOU!!). Sorry, couldn’t resist that one!
I love soup. I love that The Husband loves soup (especially this Leek and Potato Soup!) AND agrees that it can be dinner more regularly than most people I know.
This soup is pure comfort food and is ready in under 30 minutes!
About Leeks: Leeks have a mild, onion-like taste. This soup uses the white base of the leaves (above the roots and stem base), the light green parts, and a little bit of the dark green (don’t use too much of the dark green, it’s kind of tough). When you cut those off – save them in the freezer and add to either homemade chicken stock, or to roasted vegetable stock for extra flavor.
This Potato & Leek Soup is one of my favorites as a home cook to make, because I almost always have the ingredients. Bonus! Soup is awesome. (How many times did I say “soup” in the above paragraphs?) Anyhoo… let’s eat…
Serve this with a thick, crusty bread – I like to dunk bread into soup, don’t you?
You’re a big fan of soup? How about this Creamy Chicken Tortilla Soup or this Broccoli Cheddar Soup?
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.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Bacon. I use thick-cut bacon, and I don’t let it get crispy. You can save a little for garnishing if you wish.
- Onion. Slice this fairly thin, so they soften quickly.
- Leeks. Rinse these VERY well to get all the grit and dirt out. Slice finely.
- Garlic. Mince it up!
- Chicken Stock. Use this recipe for homemade chicken stock, or grab a carton.
- Half & Half. You can add cream or milk instead if that is what you have!
How to make this recipe
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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 begin to soften (about 5 minutes).
- Add the garlic, cook a further 30 seconds (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).
- 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 milk, heavy cream or half & half and black pepper (Pics 5 & 6)
- Devour.
Kylee’s Notes & FAQs
Is this leek potato soup gluten free? Essentially, yes – please check labeling on all products used to be sure.
What kind of potatoes? – I use russet potatoes, but any potato you enjoy will work.
When reheating – don’t boil! The cream/half & half can separate.
Can this soup be frozen? Yes, it can! Place in a freezer friendly container and seal tightly, then label. Reheat until piping hot.
Prepping ahead? Get the potatoes peeled, and let them hang out in cold water, cut the leeks, cut the onion and bacon and have it all ready to go for dinner tonight.
Change it up!
Add a bay leaf to the stock, and remove it before pureeing.
Use vegetable broth instead of chicken stock if that’s what you have!
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
Directions
- 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.
Would you like to save this recipe?
Notes
- Is this leek potato soup gluten free? Essentially, yes – please check labeling on all products used to be sure.
- What kind of potatoes? – I use russet potatoes, but any potato you enjoy will work.
- When reheating – don’t boil! The cream/half & half can separate.
- Can this soup be frozen? Yes, it can! Place in a freezer friendly container and seal tightly, then label. Reheat until piping hot.
- Prepping ahead? Get the potatoes peeled, and let them hang out in cold water, cut the leeks, cut the onion and bacon and have it all ready to go fro dinner tonight.
- Change it up!
- Add a bay leaf to the stock, and remove it before pureeing.
- Use vegetable broth instead of chicken stock if that’s what you have!
Nutrition Facts
Disclaimer
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.
Update: This was originally posted in November of 2014, and has been updated to improve reader experience with new photos.
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