Bacon Potato Leek Soup is a creamy, chunky soup made in one pot with tender russet potatoes, softened leeks, and crisp bacon. Blending just a little of the soup thickens the broth while leaving plenty of potato pieces in each bowl.
For another comforting bowl, try our Creamy Chicken Gnocchi Soup or Old-Fashioned Ham and Bean Soup with Kale.
Bacon Leek Potato Soup at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 35 minutes
- 👥 Servings: 4 to 6
- 🔥 Cook Method: Stovetop, one pot
- 🍽️ Cuisine (or General Category): American comfort food
- 👩🍳 Pair With: Crusty bread, green salad, a simple sandwich
- ⭐ Difficulty Level: Easy
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We like to leave plenty of potato pieces in the bowl. A few quick pulses thicken the broth, and crisp bacon on top finishes it. ~Jami
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Why We Love This Recipe
- Texture You Can Choose: A few pulses with an immersion blender thicken the broth while leaving most of the potatoes intact.
- Flavor From the Start: Cooking the leeks in bacon drippings and butter gives the soup a savory base before the broth goes in.
- One-Pot Dinner: The bacon, vegetables, and potatoes all cook in the same Dutch oven.
- Better Bacon on Top: Reserving some until serving gives every bowl a crisp finish.
Key Ingredients
- Smoked Bacon: Cook it until crisp before starting the vegetables. Its drippings season the leeks, while the bacon itself goes into the finished soup. Keep some out of the pot for serving; bacon stirred into hot broth will soften.
- Leeks: Use the white and pale green parts, and rinse the slices thoroughly to remove grit between the layers. Cook them gently until very soft, without browning.
- Russet Potatoes: Cut them into small, even cubes so they cook at the same rate. Russets release enough starch to give the broth body when a small portion is blended. Blend briefly to keep the soup creamy and chunky rather than completely smooth.
- Unsalted Chicken Broth: Starting with unsalted broth gives you more control because the bacon also contributes salt. Taste the soup after the bacon and cream have gone in before deciding whether it needs more seasoning.
- Heavy Cream: A modest amount rounds out the broth without hiding the leeks or bacon. Add it over low heat near the end, and warm the soup gently once it's in the pot.
- Green Onion Tops: Scatter these over the finished bowls with the reserved bacon. Their fresh bite and color are especially welcome against the rich broth.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bacon: Thick-cut bacon works, though it may cook more quickly and produce less fat. Keep about 2 tablespoons of drippings in the pot.
- Russet Potatoes: Yukon Gold potatoes will give the soup a slightly less fluffy texture. Blend a little more of the soup if you want a thicker broth.
- Chicken Broth: Unsalted vegetable broth works, though the finished flavor will depend heavily on the bacon.
- Heavy Cream: Half-and-half will make a lighter soup. Add it over low heat and avoid boiling.
- Flavor: Add a small sprig of thyme while the potatoes simmer, then remove it before blending. Keep the amount restrained so the leeks remain prominent.
- Presentation: Leave more potatoes whole and add the reserved bacon only when you ladle the soup into bowls.
- No Immersion Blender: Mash a few tender potato pieces against the side of the pot and stir them into the broth. This thickens the soup without transferring hot liquid.
How To Make Bacon Leek Potato Soup
Step One: Crisp the bacon
Cook the chopped bacon in a Dutch oven over medium heat, stirring occasionally, until browned and crisp, about 8-10 minutes.
Transfer it to a paper towel-lined plate and reserve about one-third for topping. Leave roughly 2 tablespoons of drippings in the pot; they'll carry the bacon flavor into the leeks.
Step Two: Soften the leeks
Add the butter, leeks, and celery to the drippings. Season with half of the salt and pepper, then cook over medium-low heat for 8-10 minutes, stirring occasionally.
The leeks should look collapsed and silky, with no browned edges. Stir in the garlic for the last 30 seconds so it becomes fragrant without scorching.
Step Three: Simmer the potatoes
Add the small potato cubes, unsalted broth, and remaining salt and pepper.
Bring the soup to a boil, then reduce it to a gentle simmer. Partially cover and cook until a fork slides easily through a potato cube, about 12-15 minutes.
Check the larger pieces before blending; an undercooked potato will leave hard bits in the soup.
Step Four: Thicken and finish
Give the soup two or three brief pulses with an immersion blender, stopping while most potato pieces are still visible.
Stir in the cream and the bacon that wasn't reserved for serving. Warm over low heat for 2-3 minutes without boiling.
Taste, adjust the seasoning, and add water a little at a time if the broth is thicker than you'd like.
Ladle into bowls and top with the reserved bacon, sliced green onion tops, and black pepper.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Rinse sliced leeks well; grit can hide deep between their layers.
✔️ DO Let the leeks soften fully over moderate heat. Browning changes their gentle flavor.
✔️ DO Blend only a small portion of the potatoes. Too much blending can make the soup gluey.
❌ DO NOT Boil the soup after adding cream.
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Storage
Refrigerate cooled potato leek soup with bacon in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring and adding a splash of water or broth if it has thickened. You can freeze it, but the potatoes and cream may change texture after thawing; for the best result, freeze the soup before adding cream, then add the cream when reheating.
Bacon Leek Potato Soup RECIPE FAQs
Gritty leeks, browned leeks, and overblended potatoes can all affect the finished soup. Rinse the sliced leeks carefully, cook them until soft without coloring, and blend only enough potato to thicken the broth while keeping some pieces whole.
Crisp bacon and its drippings provide the savory base, while slowly softened leeks give the broth a mild sweetness. The celery and garlic support those flavors without competing with them. Taste after adding the bacon and cream, since both affect how much salt the soup needs.
No. Tender russet potatoes can thicken the broth when you blend or mash a small portion of them. This recipe also uses a little cream for richness, but it doesn't rely on flour for body.
Yes. Make the soup ahead and refrigerate it, keeping the garnish bacon separate so it stays crisp. Reheat gently, thin with a little water or broth as needed, and add the reserved bacon and green onion just before serving.
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📖 Recipe
Bacon Leek Potato Soup
Equipment
- Large Dutch oven or heavy-bottomed pot
- Slotted spoon
- Immersion blender
Ingredients
- 8 ounces smoked bacon chopped
- 2 ½ cups leeks, whites and pale green parts only thinly sliced (about 1 jumbo or 2 medium leeks)
- 1 tablespoon unsalted butter
- 1 celery stalk finely diced
- 2 garlic cloves minced
- 2 pounds russet potatoes peeled and cut into ½-inch cubes
- 4 cups unsalted chicken broth
- 1 teaspoon kosher salt divided, plus more to taste
- ½ teaspoon freshly ground black pepper divided, plus more for serving
- ½ cup heavy cream
- 1 cup water up to, if needed
- 1 to 2 tablespoons green onion tops thinly sliced, for serving
Instructions
- Place the sliced leeks in a bowl of cold water and swish to release any grit. Lift them out of the water and drain well.
- Add the bacon to a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until browned and crisp. Transfer to a paper towel-lined plate with a slotted spoon. Reserve about one-third of the bacon for serving. Leave 2 tablespoons of bacon drippings in the pot and discard the excess.
- Add the butter to the bacon drippings. Once melted, add the leeks and celery. Season with ½ of the salt and black pepper. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until very soft but not browned. Add the garlic and cook for 30 seconds, stirring constantly.
- Add the potatoes, chicken broth, and the remaining salt and black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and cook for 12-15 minutes, or until the potatoes are fork-tender.
- Remove the pot from the heat. Keeping the immersion blender head fully submerged, pulse 2-3 times in different spots. The broth should thicken slightly while most of the potatoes remain in pieces.
- Return the pot to low heat. Stir in the heavy cream and the bacon that wasn't reserved for serving. Cook for 2-3 minutes, until heated through. Do not boil. Taste and add more salt or pepper if needed. If the soup is thicker than you like, stir in water a little at a time, up to 1 cup.
- Ladle the soup into bowls. Top with the reserved crispy bacon, green onion tops, and a little freshly ground black pepper.
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Notes
- Cook the bacon until crisp before starting the leeks.
- Cut the potatoes into even, small cubes for consistent cooking.
- Add the cream over low heat and warm it without boiling.
- Reserve some bacon until serving so it stays crisp.
Jami Powell says
We like creamy potato leek soup, so we knew we would like a spin on the classic with some chunky russet potatoes and bacon.