There’s nothing quite like wrapping your hands around a warm bowl of my creamy potato leek soup with crispy bacon on a chilly evening. This recipe became my go-to comfort food during my first winter living in a tiny apartment – that magical combination of silky potatoes, sweet leeks, and that irresistible salty crunch from the bacon topping makes it feel like a hug in bowl form. What I love most is how simple it is to make something so luxurious tasting. Just a few humble ingredients transform into this velvety masterpiece that’s fancy enough for company but easy enough for weeknights. Trust me, once you try that first spoonful with bits of crispy bacon floating on top, you’ll understand why this soup never lasts long in my kitchen!
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Why You’ll Love This Creamy Potato Leek Soup with Crispy Bacon
This soup is everything you want in a bowl – let me count the ways:
- It’s so easy – just chop, simmer, and blend (I’ve made it half-asleep on busy weeknights!)
- The velvety texture from blended potatoes feels downright luxurious
- Sweet leeks and salty bacon create this perfect flavor dance on your tongue
- That crispy bacon topping gives you both crunch and richness in every bite
- It’s the ultimate comfort food when you need warming up from the inside out
Honestly? My friends call this my “magic soup” because it always disappears seconds after hitting the table.
Ingredients for Creamy Potato Leek Soup with Crispy Bacon
Here’s everything you’ll need to make this dreamy soup (trust me, check your pantry now before starting!):
- 4 large Yukon Gold potatoes, peeled and diced into 1-inch chunks
- 2 medium leeks, white and light green parts only, cleaned well and thinly sliced
- 4 thick-cut bacon slices, cooked until crispy and crumbled (save that glorious bacon fat!)
- 4 cups chicken broth (homemade if you’ve got it, but store-bought works great too)
- 1 cup heavy cream – yes, the good stuff, don’t skimp here
- 2 tablespoons butter (because butter makes everything better)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Pro tip: Keep those potato peels on if you want extra texture – just scrub them really well first!
How to Make Creamy Potato Leek Soup with Crispy Bacon
Okay, let’s make some magic happen! This soup comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect velvety texture every time.
Sautéing the Leeks
First, melt your butter in a large pot over medium-low heat – we’re going low and slow here. Add those beautiful sliced leeks and stir them around until they become soft and translucent (about 5 minutes). Whatever you do, don’t let them brown! We want sweet, mellow flavor, not bitter caramelized bits.
Cooking the Potatoes
Now toss in your diced potatoes and pour in the chicken broth. Crank the heat up to bring it to a gentle boil, then reduce to a simmer. Let it bubble away for about 20 minutes – you’ll know the potatoes are ready when you can easily pierce them with a fork but they’re not falling apart yet.
Blending and Finishing
Time for the fun part! Grab your immersion blender and carefully puree until silky smooth (if you’re using a regular blender, work in batches and don’t fill it more than halfway – hot soup expands!). Stir in the heavy cream, salt, and pepper, then let it simmer for another 5 minutes to let all those flavors get to know each other.
Oh! Almost forgot – top each steaming bowl with that glorious crispy bacon you saved earlier (I won’t judge if you sneak a few crumbles while plating). The contrast between the creamy soup and those salty bacon bits? Absolute perfection.
Tips for the Best Creamy Potato Leek Soup with Crispy Bacon
Here are my foolproof secrets to take your soup from good to “oh my goodness!” amazing:
- Yukon Gold potatoes are my go-to – their natural creaminess makes the soup velvety without being gluey
- Cook your bacon extra crispy – that crunch is everything against the smooth soup
- Always taste and adjust after adding the cream – sometimes it needs an extra pinch of salt to really sing
- For extra richness, swap half the butter with bacon fat when sautéing the leeks
- Let the soup rest 10 minutes before serving – the flavors meld beautifully
My biggest tip? Make a double batch – this soup disappears faster than you’d think!
Variations for Creamy Potato Leek Soup with Crispy Bacon
This soup is wonderfully adaptable! Try these tasty twists:
- Vegetarian? Swap bacon for smoked mushrooms or coconut bacon
- Extra creamy? Stir in shredded cheddar or Gruyère at the end
- Herb lovers? Fresh thyme or rosemary adds lovely fragrance
- Spice it up? A pinch of cayenne or dash of hot sauce wakes up the flavors
The base recipe is like your favorite sweater – cozy as-is but easy to accessorize!
Serving Suggestions for Creamy Potato Leek Soup with Crispy Bacon
This soup shines all on its own, but oh! How I love pairing it with crusty bread for dipping – that first tear of a warm baguette into the creamy soup is pure bliss. A simple green salad with bright vinaigrette cuts through the richness perfectly. And for special occasions? Add a cheese board with sharp cheddar and apples – the flavors dance together beautifully.
Storing and Reheating Creamy Potato Leek Soup with Crispy Bacon
This soup keeps beautifully in the fridge for up to 3 days in an airtight container. Reheat gently on the stove – go low and slow, stirring often to prevent separating (microwaving works too, but do it in 30-second bursts). Pro tip: Store bacon separately and add it fresh when reheating to keep that perfect crunch!
Nutritional Information for Creamy Potato Leek Soup with Crispy Bacon
Now, I’m no nutritionist, but I can tell you this soup is pure comfort in a bowl – and comfort food should never come with guilt! While it’s definitely rich (hello, cream and butter!), those potatoes pack nutrients and fiber to keep you full. The leeks add subtle sweetness along with their good-for-you properties.
Important note: All nutritional values are rough estimates that change based on your specific ingredients. Did you use extra-thick bacon? Low-sodium broth? Heavy cream or half-and-half? Every little swap affects the final numbers. At the end of the day, I say enjoy every creamy, bacon-topped spoonful – some meals nourish the soul as much as the body!
Questions About Creamy Potato Leek Soup with Crispy Bacon
I get asked about this soup all the time – here are the answers to your burning questions!
Can I freeze this potato leek soup?
Absolutely! Just leave out the cream and bacon – freeze the plain blended soup for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream and top with crispy bacon.
How do I make this vegetarian?
Easy swap! Use vegetable broth instead of chicken broth, and skip the bacon (or try my favorite trick: crispy roasted mushrooms or coconut bacon for that smoky crunch). The soup is still wonderfully rich and creamy.
My soup turned out too thick – help!
No worries! Just whisk in extra broth or milk a splash at a time until it reaches your perfect consistency. Remember, it thickens as it cools too.
Can I use russet potatoes instead of Yukon Gold?
You bet – russets work fine but will give a slightly grainier texture. For extra creaminess with russets, add a peeled Yukon or two to the mix!
Why won’t my soup get completely smooth?
If you’re getting stubborn potato chunks, blend a bit longer or press the soup through a fine mesh strainer. Those leek fibers never fully break down – but I think they add nice texture!
For more delicious recipes and inspiration, check out our Pinterest page!
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Creamy Potato Leek Soup with Crispy Bacon – 5-Star Comfort Magic
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A comforting and creamy potato leek soup topped with crispy bacon for added crunch and flavor.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 4 slices bacon, cooked and crumbled
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced leeks and sauté until softened.
- Add diced potatoes and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream, salt, and pepper.
- Simmer for another 5 minutes.
- Serve hot, topped with crispy bacon.
Notes
- Use Yukon Gold potatoes for a creamier texture.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
