Author: Thick and creamy, this classic Potato Leek Soup is full of the rich flavors of potatoes, leeks, bacon, and chicken stock. Blended to perfection, this dish is best served with a side of crusty bread topped with a thick layer of butter.
I love a big one-pot meal during the fall through spring months. It’s a great way to fill up the family without getting a bunch of dishes dirty! Whether it’s garden vegetable soup, classic beef chili, or a veritable vat of baked potato soup… You know there’s going to be something simmering on the stove, September through April, around here!
Add a batch of homemade baguettes to the mix and you have a guaranteed winner!
Traditionally, I make the potato soup that I have been perfecting for over 20 years during the cold winter months, but this season I decided to branch out and work on a potato leek soup recipe instead. Everyone loved it! It has the same general flavor profile asd the potato soup, but with a lighter feel, and it requires way less dairy! Even my 11-year-old loved it!
Classic Potato Leek Soup
This recipe features produce that is fresh in the spring, so if you are growing your own potatoes and leeks, then spring is the perfect time to make it! But no matter what, if you can get your hands on a few potatoes and leeks, this is a must-make recipe for cool weather!
Ingredients
It’s shocking the depth of flavor this recipe provides with so few ingredients! You probably have almost everything you need to make this soup already. The full measurements are in the printable recipe at the end of the post!
- Potatoes – White or yellow potatoes will work. We have used Russet and Yukon Gold potatoes for this recipe with great success. If you are using home-canned potatoes, drain them and boil in the stock until warm all the way through.
- Leeks – A major component of the flavor, don’t skip or substitute!
- Garlic – Whole garlic cloves are called for. You can use powdered if you must, but just know that the flavor is going to be a bit different!
- Butter – Olive oil could also be used, but we prefer butter for sauteing the vegetables. Salted or unsalted butter works just as well here.
- Stock – We like to use chicken stock, because we have a lot on hand. However, you can use vegetable stock instead if you prefer!
- Heavy Cream – Once you blend the soup, you will add some heavy cream to give it that classic creamy texture. This is optional, but the soup is very different without it!
- Bacon – Used for both mixing into the soup and topping, this bacon adds some serious flavor!
Instructions
Way easier than you think it will be (at least I was surprised how simple it was!), this recipe comes together in under an hour with very little hands-on effort!
- Prep – Cut the green tops off the leeks, wash well, slice into strips, and set aside. Dice the white and pale green parts of the leek and set aside 1 ½ cups.
- Sauté – Over medium heat, melt the butter in a large pot. Add leeks and garlic and cook for about 10 minutes, or until the leeks are soft. Add the potatoes, stock, and a hearty amount of salt and pepper, according to your tastes.
- Cook – Bring the soup to a boil and cover. Turn down the heat and simmer for 30 minutes, or until the potatoes are soft and warm all the way through. Turn the heat off and set aside.
- Blend – Using an immersion blender, blend the soup until very smooth. Season with more salt and pepper as needed and stir in the cream (if using). Bring it back up to the desired temperature over low heat while you do the next step. NOTE: If you like the soup a little thinner, you can add more stock and mix it until you reach the desired texture.
- Fry – In a cold frying pan, cook the bacon over high heat for about 3-5 minutes per side, until very crispy. Remove the bacon and leave the fat in the pan. Add the sliced dark green leek strips and fry over medium heat until crispy. Set aside.
- Crumble – Chop the bacon into crumbles and set aside 1/4 cup for topping. Mix the remaining bacon into the soup.
- Serve – Portion soup and top with bacon crumbles and crispy leek tops. Serve with a side of warm bread, if desired.
Even More Hearty, Cold-Weather Meals
If you like the idea of soup warming (better than) restaurant-quality food you can make at home, then these next recipes are for you!
Creamy Potato Leek Soup
Equipment
- 1 Immersion Blender (this is the one I've had for 7 year and I love it!)
Ingredients
- 2 pounds white potatoes peeled and quartered
- 2 leeks
- 4 garlic cloves minced
- 7 Tbsp butter
- 4 cups chicken or vegetable stock
- 1 cup heavy cream optional
- 7 oz bacon
- salt and pepper to taste
Instructions
- Cut the green tops off the leeks, wash well, slice into strips, and set aside. Dice the white and pale green parts of the leek and set aside 1 ½ cups.
- Over medium heat, melt the butter in a large pot. Add leeks and garlic and cook for about 10 minutes, or until the leeks are soft. Add the potatoes, stock, and a hearty amount of salt and pepper, according to your tastes.
- Bring the soup to a boil and cover. Turn down the heat and simmer for 30 minutes, or until the potatoes are soft and warm all the way through. Turn the heat off and set aside.
- Using an immersion blender, blend the soup until very smooth. Season with more salt and pepper as needed and stir in the cream (if using). Bring it back up to the desired temperature over low heat while you do the next step.
- In a cold frying pan, cook the bacon over high heat for about 3-5 minutes per side, until very crispy. Remove the bacon and leave the fat in the pan. Add the sliced dark green leek strips and fry over medium heat until crispy. Set aside.
- Chop the bacon into crumbles and set aside 1/4 cup for topping. Mix the remaining bacon into the soup.
- Portion soup and top with remaining bacon crumbles and crispy leek tops. Serve with a side of warm bread, if desired.
Notes
Ingredient Notes:
- Potatoes – White or yellow potatoes will work. We have used Russet and Yukon Gold potatoes for this recipe with great success. If you are using home-canned potatoes, drain them and boil in the stock until warm all the way through.
- Leeks – A major component of the flavor, don’t skip or substitute!
- Garlic – Whole garlic cloves are called for. You can use powdered if you must, but just know that the flavor is going to be a bit different!
- Butter – Olive oil could also be used, but we prefer butter for sauteing the vegetables. Salted or unsalted butter works just as well here.
- Stock – We like to use chicken stock, because we have a lot on hand. However, you can use vegetable stock instead if you prefer!
- Bacon – Used for both mixing into the soup and topping, this bacon adds some serious flavor!
- Heavy Cream – Once you blend the soup, you will add some heavy cream to give it that classic creamy texture. This is optional, but the soup is very different without it!
Nutrition
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