Potato and Leek Soup Recipe With Bacon Made Easy

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with hearty flavors and a touch of indulgence. Our potato and leek soup with bacon recipe is the perfect example of this cozy cuisine.

Creamy, velvety potatoes combine beautifully with the delicate, onion-like aroma of leeks, while crispy bacon adds a smoky, savory depth that elevates the dish to another level. Whether you’re looking for a satisfying lunch or a comforting dinner, this soup hits all the right notes.

Not only is it easy to make with just a few simple ingredients, but this soup also offers a wonderful way to enjoy seasonal vegetables in a soul-warming way. Plus, it’s versatile enough to be adjusted to your taste, making it a staple recipe you’ll return to time and time again.

Dive into this delicious potato and leek soup with bacon, and get ready to enjoy a rich, flavorful bowl of comfort.

Why You’ll Love This Recipe

This potato and leek soup with bacon recipe is a perfect blend of creamy comfort and savory goodness. The potatoes create a luscious base, while the leeks add a subtle sweetness and texture.

The bacon, cooked to crispy perfection, brings a smoky punch that complements the softness of the vegetables.

What makes this recipe a winner is not just its flavor but also its simplicity. With minimal ingredients and straightforward steps, you can whip up a hearty soup that feels both indulgent and wholesome.

Plus, it freezes well, so you can enjoy it anytime. This soup is also customizable—you can swap the bacon for a vegetarian option or add herbs and spices to make it uniquely yours.

Ingredients

• 4 large potatoes (about 2 pounds), peeled and diced
• 3 large leeks, cleaned and sliced (white and light green parts only)
• 6 slices of bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Fresh chives or parsley for garnish (optional)

Equipment

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Immersion blender or regular blender
• Measuring cups and spoons
• Colander (for rinsing leeks)
• Bowl for bacon drippings (optional)

Instructions

1. Prepare the bacon: In your soup pot over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Sauté the vegetables: Add the butter to the bacon fat in the pot. Once melted, stir in the diced onion and sliced leeks. Cook gently until softened and fragrant, about 8 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add potatoes and broth: Pour in the diced potatoes and broth. Stir to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
4. Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, carefully blend in batches and return the soup to the pot.
5. Finish with cream and seasoning: Stir in the heavy cream and half of the cooked bacon. Season with salt and freshly ground black pepper to taste. Heat gently over low heat without boiling.
6. Serve: Ladle the soup into bowls and garnish with the remaining crispy bacon and chopped fresh chives or parsley for a pop of color and freshness.

Tips & Variations

“For a lighter version, substitute the heavy cream with whole milk or coconut milk. To make this soup vegetarian, omit the bacon and use olive oil to sauté the leeks and onion.”

• Leek cleaning: Leeks can trap dirt and grit between their layers. Slice and soak them in a bowl of cold water, swishing around to loosen dirt before draining.
• Extra smoky flavor: For a smoky vegetarian option, add smoked paprika or liquid smoke.
• Herbs & spices: Thyme, bay leaves, or a pinch of nutmeg can add complexity to the soup.
• Texture choice: Leave some potato chunks if you prefer a more rustic soup rather than fully pureed.
• Make ahead: Soup tastes even better the next day. Store in an airtight container in the fridge for up to 3 days or freeze for later.

Nutrition Facts

Serving Suggestions

This potato and leek soup with bacon pairs wonderfully with a variety of sides. A slice of crusty bread or a warm baguette is perfect for dipping into the creamy soup.

For a light accompaniment, serve it alongside a crisp green salad dressed with lemon vinaigrette.

If you’re looking to make it a more filling meal, add a grilled cheese sandwich or roasted vegetables. For inspiration on fresh salads, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, which complements this soup beautifully.

Conclusion

Potato and leek soup with bacon is a timeless classic that offers warmth, comfort, and incredible flavor in every spoonful. This recipe is straightforward enough for beginners but delicious enough to impress seasoned cooks.

The combination of creamy potatoes, tender leeks, and crispy bacon creates a soup that’s both nourishing and indulgent.

Whether for a cozy night in or a casual get-together, this soup is a crowd-pleaser you can rely on. Don’t forget to experiment with herbs and serving ideas to make it your own.

For more comforting and hearty recipes, explore our collection such as the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food and Awesome Vegetable Soup Recipe for Healthy Comfort Meals. Happy cooking!

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