Potato Leek and Bacon Soup Recipe: The best creamy version loaded with crispy bacon, tender potatoes, and sweet leeks in a velvety, rich broth.
Ingredients for Potato Leek and Bacon Soup Recipe
| Item | Amount | Quick Note |
|---|---|---|
| Thick-cut bacon | 6–8 slices (diced) | For crispy bits and smoky flavor |
| Leeks | 3 large (white/light green parts) | Slice and rinse well to remove dirt |
| Yukon gold potatoes | 2 lbs (about 900g) | Peel and dice; best for creamy texture |
| Yellow onion | 1 medium | Diced |
| Garlic | 4 cloves | Minced |
| Chicken broth | 6 cups (1.5 liters) | Low-sodium works great |
| Heavy cream | 1 cup (240ml) | Or half-and-half for lighter version |
| Butter | 2 tablespoons | For extra richness |
| Fresh thyme | 1 teaspoon (or ½ dried) | Adds nice herb taste |
| Salt & black pepper | To taste | Adjust at the end |
How to Make Potato Leek and Bacon Soup Recipe
Cook the Bacon: Put a large pot on medium heat. Add the diced bacon and cook until it’s crispy, about 8-10 minutes. Stir now and then. Take the bacon out with a spoon and put it on paper towels. Keep about 2 tablespoons of the bacon fat in the pot.
Sauté the Veggies: Add the butter to the pot with the fat. Toss in the diced onion, sliced leeks, and minced garlic. Cook on medium until the leeks soften and smell good, about 5-7 minutes. Stir so nothing sticks or burns.
Add Potatoes and Broth: Put in the diced Yukon gold potatoes, chicken broth, thyme, salt, and pepper. Bring it to a boil, then turn down to low. Cover and simmer until potatoes are soft, about 15-20 minutes.
Blend for Creaminess: Take the pot off the heat. Use an immersion blender right in the pot to blend until it’s mostly smooth, leave some small chunks if you like it that way. Or carefully blend half in a regular blender and pour back in.
Finish the Soup: Stir in the heavy cream and most of the crispy bacon. Heat gently for 2-3 minutes (don’t boil hard). Taste and add more salt or pepper if needed.
Serve: Ladle into bowls. Top with extra bacon bits and maybe some chopped chives. Enjoy hot with bread.
Storage, Freezing, and Reheating Potato Leek and Bacon Soup
| How to Store/Reheat | What to Do | How Long It Lasts | Extra Tip |
|---|---|---|---|
| In the fridge | Cool soup completely, put in airtight container | Up to 4 days | Stir well before reheating |
| In the freezer | Cool first, pour into freezer-safe containers or bags, leave space for expansion | Up to 3 months | Label with date |
| Thawing frozen soup | Move to fridge overnight or use cold water bath | — | Don’t thaw at room temperature |
| Reheating on stovetop | Pour into pot, add splash of broth if thick, warm on low-medium | — | Stir often so cream doesn’t split |
| Reheating in microwave | Use microwave-safe bowl, cover loosely, heat in 1-2 minute bursts, stir between | — | Add extra bacon on top after heating |
Tips for the Creamiest Potato Leek and Bacon Soup
Clean leeks properly: Cut them lengthwise first, then rinse under cold water. Pull the layers apart with your fingers so all the dirt washes out. Dirty leeks ruin the smooth taste.
Don’t over-blend: Use the immersion blender in short bursts. Too much blending makes it gluey instead of velvety. Leave a few small potato pieces for nice texture.
Crisp bacon right: Cook it slow on medium so it gets extra crispy without burning. Save most of the fat for cooking the leeks, it adds real flavor.
Add cream last: Stir it in after blending and off the heat. Gentle heat keeps it rich without curdling.
Taste before serving: Potatoes soak up salt. Add extra at the end if it needs more punch.
Nutritional Information
Per serving (about 1.5 cups, makes 6 servings)
- Calories: 380–420
- Fat: 22g (mostly from bacon and cream)
- Carbs: 28g (mainly potatoes)
- Protein: 12g (from bacon and broth)
- Fiber: 3–4g
- Sodium: 700–900mg (depends on broth and added salt)
FAQs about Potato Leek and Bacon Soup Recipe
How do I clean leeks properly?
Cut leeks lengthwise, rinse under cold water, and separate layers with fingers to wash out dirt. Pat dry before slicing.
Can I make this soup ahead or freeze it?
Yes, make it 2-3 days ahead and store in fridge. Freeze up to 3 months (cool first, leave space in container). Thaw in fridge and reheat gently.
Is this soup gluten-free?
Yes, as long as your chicken broth is gluten-free. No flour or thickeners here.
Can I make it dairy-free?
Swap heavy cream for coconut milk or oat cream. It stays creamy from blended potatoes.
What potatoes are best?
Yukon gold for smooth, buttery texture. Russets work too but blend carefully to avoid starchiness.
How do I thicken it if too thin?
Simmer uncovered longer to reduce liquid, or blend more potatoes in.
