leek potato soup

Creamy Leek and Potato Soup (with Bacon)

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Author: Kylee Cooks


  • 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
  • pepper
  • 1/2 cup half n half


  • 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.
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