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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 below!
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.
Ingredients
The full list of ingredients and quantities 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
Scroll for Recipe
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…
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Creamy 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 n half
Instructions
- In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks.
- Cook until tender (about 5 minutes).
- Add the garlic, cook a further 30 seconds.
- Add the potatoes and broth, 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 pepper and the half & half.
- Devour.
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
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.
AARON says
I’m a food snob. This is delicious. Try the recipe. If you are Portuguese switch out the bacon for chorizo.
Daphne says
Delicious, fast & easy. Would definitely recommend!
Abe W. says
If this can be frozen, shouldn’t it be frozen without half-and-half (and add that after it’s thawed)? Can it really be frozen with half-and-half already in the soup?
Kylee says
I do freeze it with the half and half already in the soup and have had no issues!
Jessie says
This is my first time EVER making soup, I only had one leek & 4 cups of stock, I added two cups of water to make up for, used my NutriBullet to blend in batches (I don’t have a masher or blender).. there was a bit of substituting.. & IT WAS AMAZING. Paired with homemade garlic bread, PERFECT. Soooo yummy.
P.s, every time I follow a recipe I always fail, this was perfection!
SHANIKA says
This Potato Leek Soup does look super creamy! I’m so with ya on adding bacon! I’m sure that the smokey flavor of the bacon was a nice addition!
Soohie says
I am a big fan of leek and your soup looks amazing. Thanks for this recipe.
Nicole says
This is such a classic soup, and definitely great for these colder months. I could live off soups like this, so rich and hearty! Also loving your step by step photos!
Charity says
It’s finally getting chilly here so it’s full on soup season! Looking forward to making this. It looks delicious!
Jacqui Debono says
I am harvesting my leeks this week, will be using some for this soup!
Linda says
I second what you said. Leek brings out an extra flavor in every dish. And this potato soup with bacon is a perfect soup for Fall weather.
Krystal says
I LOVE this soup! Thank you for sharing! Its definitely a keeper, and it’s great for the cold months ahead of us. So delicious and I made a full recipe for myself and it will take me forever just to finish it, which means delicious leftovers for a while!
Heather Perine says
Oh I’m with you – soup is SO a meal! Especially one like this one! I’ve been on the hunt for a potato leek soup to make this Fall. Can’t wait to try!
Lizzy says
Love that this is one pot – it is so hearty and comforting too!
Mama Maggie's Kitchen says
I’ll be needing this Potato & Leek Soup on Winter! y family loves soup so much and this recipe of yours looks really delicious and comforting. Exactly what we need.
Jamie says
Yes I agree, soup is a meal! This is such a comforting, hearty soup to have during the colder days. The addition of the bacon adds such a nice, smokey flavor. Definitely a favorite in my house!
Kate says
I’m with you. Soup is most certainly a meal.