Potato Leek and Bacon Soup

A bowl of creamy soup topped with crumbled bacon and chopped green onions, with a spoon resting inside the bowl.

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This creamy potato leek and bacon soup is the ultimate comfort food. Loaded with tender potatoes, sautéed leeks, smoky bacon, and a touch of cream, it’s cozy, hearty, and easy to make. Perfect for chilly nights or meal prepping for the week!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 431kcal

Author: Wendy

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.

Nutrition