Potato Leek and Bacon Soup
When the weather turns chilly and all we want is a warm bowl of comfort, potato leek and bacon soup is our go-to. It’s hearty, rich, and full of savory flavor, thanks to crispy bacon and tender leeks. Plus, it comes together quickly for a satisfying weeknight meal.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
We love this soup because it brings back cozy memories of chilly evenings and simple, rustic cooking. There’s something about the combination of leeks and potatoes that feels both wholesome and indulgent, and adding bacon? Even better. This version is a little creamy, a lot flavorful, and incredibly easy to make.
If you enjoy this soup, be sure to check out our recipes for Busy Day Soup, Chicken Tortellini Alfredo Soup, and Carrots and Cauliflower Soup for more cozy bowl ideas.
Why You’ll Love This Recipe
- Ultra comforting: Creamy potatoes and leeks make for a soothing and hearty meal.
- Bacon brings big flavor: Crispy bacon adds smoky, salty goodness in every bite.
- Simple ingredients, big impact: Just a handful of pantry staples come together in the most delicious way.
- Perfect for meal prep: This soup stores and reheats beautifully, making it great for leftovers.
Ingredients
Potato Leek and Bacon Soup
Equipment
- large pot or dutch oven
- Immersion blender or regular blender
- Ladle
- knife and cutting board
Ingredients
- 6 slices bacon chopped
- 3 large leeks cleaned and sliced (white and light green parts only)
- 3 cloves garlic minced
- 4 cups diced potatoes Yukon gold or russet
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup heavy cream optional for extra richness
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons butter optional, for added flavor
- Chopped chives or green onions for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
- Add leeks and cook for 5 minutes until soft. Stir in garlic and cook another 30 seconds.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in milk (and cream if using), butter, salt, and pepper. Warm through but do not boil.
- Serve topped with crispy bacon and a sprinkle of chives.
Notes
- Chop leeks finely and soak them in a bowl of water to easily remove hidden dirt.
- Use a mix of milk and cream for the perfect balance of creaminess without being too rich.
- Let the soup rest for 10 minutes before serving to allow flavors to meld.
- Add a pinch of thyme or a bay leaf during simmering for subtle herbal depth.
- Blend just 75% of the soup if you want creamy texture with a few potato chunks.
Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently over medium heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
- Freezing: Freeze without the cream and milk for up to 3 months. Add dairy when reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Slice leeks thinly and rinse them well to remove grit.
- Don’t over-blend if you like a little texture.
- Warm the milk and cream slightly before adding to prevent curdling.
- Save some bacon for garnish to keep it crispy.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! This soup keeps well in the fridge for up to 4 days.
Yukon golds are ideal for their creamy texture, but russets work too.
Yes, but leave out the cream and milk until reheating for the best texture.
