Bacon Leek Potato Soup
This bacon leek potato soup has tender potatoes, soft leeks, and crisp bacon in a creamy broth. A little of the soup is blended to thicken it while leaving plenty of potato pieces in each bowl.
Servings: 4 6 servings
Calories: 617kcal
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.
Notes
Cooking Notes
Rinse the sliced leeks thoroughly and cook them until soft without browning. Blend only a small portion of the tender potatoes so the broth thickens but the soup keeps its chunky texture.
Tips for Best Results
- 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.
Nutrition
Calories: 617kcal | Carbohydrates: 54g | Protein: 19g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 1063mg | Potassium: 1406mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 102mg | Iron: 4mg
