Creamy Potato Leek Soup with Crispy Bacon: 1 Pot Comfort Magic

There’s nothing quite like wrapping your hands around a steaming bowl of Creamy Potato Leek Soup with Crispy Bacon on a chilly evening – it’s pure comfort in every spoonful! I still remember my first bite of this velvety soup topped with those irresistible bacon bits at my aunt’s kitchen table years ago. The way the rich creaminess coats your tongue while the salty bacon adds that perfect crunch? Absolute magic. This recipe turns humble potatoes and leeks into something extraordinary with just a few simple steps. It’s my go-to when I need something warm, satisfying, and packed with flavor fast.

Table of contents:

Why You’ll Love This Creamy Potato Leek Soup with Crispy Bacon

This soup has become my cold-weather obsession for so many reasons:

• Effortless comfort food – Just chop, simmer and blend! The bacon does double duty – flavoring the soup and creating that irresistible crunchy topping
• Velvety texture you won’t believe – The potatoes and cream create a luxurious mouthfeel that’s somehow both light and satisfying
• Endlessly adaptable – Dress it up with herbs or keep it simple. I’ve even added cheddar sometimes when I’m feeling extra indulgent
• Better next day – The flavors deepen overnight, making fantastic leftovers (if it lasts that long!)

Ingredients for Creamy Potato Leek Soup with Crispy Bacon

Here’s what you’ll need to make magic happen in your pot (I swear by these exact measurements for perfect results every time):

• 4 large potatoes, peeled and diced (about 1-inch cubes – trust me, they’ll cook evenly this way)
• 2 leeks, cleaned thoroughly (grit hides in those layers!) and sliced (white and light green parts only)
• 4 slices bacon, cooked until crispy and crumbled (save that glorious bacon grease!)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works fine)
• 1 cup heavy cream (yes, it must be heavy for that luscious texture)
• 2 tbsp butter (salted or unsalted – I use whatever’s in my fridge)
• 1 tsp salt (plus more to taste – potatoes need it!)
• 1/2 tsp black pepper (freshly cracked if you can)

Ingredient Notes & Substitutions

I’m all about making recipes work with what you’ve got:

• Potatoes: Yukon Golds are my favorite for extra creaminess, but russets work too (just don’t overcook them!)
• Vegetarian? Skip the bacon (sob!) and use vegetable broth – you’ll still get amazing flavor
• Dairy swap: Whole milk can sub for cream in a pinch, but the texture won’t be quite as luxurious
• Leeks: No leeks? A sweet onion works, but you’ll miss that delicate leek flavor

How to Make Creamy Potato Leek Soup with Crispy Bacon

Okay, let’s get cooking! This soup comes together so easily – just follow these steps for foolproof results every time:

1. Cook the bacon first – In your soup pot, cook the bacon until crispy. Remove it to drain (save those crispy bits for topping!), but leave about 1 tbsp of that glorious bacon grease in the pot. This is flavor gold!
2. Sauté the leeks – Melt the butter in the bacon grease over medium heat (yes, we’re doubling down on flavor here). Add the sliced leeks and cook until they’re softened and smell amazing – about 5 minutes. Stir them occasionally so they don’t brown.
3. Add potatoes and broth – Toss in those diced potatoes and pour in the chicken broth. Crank up the heat to bring it to a boil – you’ll see bubbles forming around the edges first.
4. Simmer until tender – Once boiling, reduce heat to a gentle simmer. Let it bubble away uncovered for about 20 minutes. The potatoes should be fork-tender but not mushy when done.
5. Blend it smooth – Here’s where the magic happens! Use an immersion blender right in the pot to puree until silky smooth. No immersion blender? Carefully transfer to a regular blender in batches (hot liquids expand – be careful!).
6. Finish with cream – Stir in the heavy cream, salt, and pepper. Let it simmer for another 5 minutes to meld all the flavors together beautifully.
7. Serve with bacon! – Ladle into bowls and top generously with those crispy bacon bits you saved earlier. Watch it disappear!

Tips for Perfect Creamy Potato Leek Soup

My secret tricks for soup success:

• Texture control: For a chunkier texture, blend just half the soup and stir the rest in
• Too thick? Thin with a splash of broth or milk
• Taste before serving: Potatoes need seasoning! Adjust salt and pepper at the end
• Don’t rush the leeks: Properly softened leeks make all the difference in flavor

Serving Suggestions for Creamy Potato Leek Soup

This soup shines all on its own, but oh, how I love dressing it up! My absolute must-have is a big hunk of crusty bread – perfect for sopping up every last drop. When I’m feeling fancy, I’ll add a crisp green salad with lemon vinaigrette to cut through the richness. For cold winter nights, nothing beats pairing it with a grilled cheese sandwich (cheddar and gruyère is my go-to combo). And if you really want to impress guests? Serve it in pretty bowls with extra bacon bits and a sprinkle of fresh chives on top.

Storage & Reheating Instructions

This soup keeps beautifully in the fridge for up to 3 days – if it lasts that long in your house! Store it in an airtight container, and you’ll notice the flavors get even better overnight. When reheating, go low and slow on the stovetop, stirring frequently to prevent sticking. If the soup thickens too much (those potatoes!), just whisk in a splash of broth or milk. Now, I won’t lie – freezing changes the texture because of the cream, but it’s still tasty! Thaw overnight in the fridge and give it a good stir when reheating to bring it back together.

Creamy Potato Leek Soup with Crispy Bacon FAQs

I get asked about this soup all the time – here are the answers to those burning questions!

Can I use milk instead of heavy cream?
You can, but the texture won’t be quite as luxurious. Whole milk works best if you must substitute – just don’t use skim! The soup might be slightly thinner, so you could mash a few extra potatoes to thicken it up.

How do I make this vegetarian?
Easy! Just skip the bacon (I know, tragic) and use vegetable broth instead of chicken. For that umami flavor, I sometimes stir in a tablespoon of white miso paste at the end – it adds incredible depth.

Can I freeze this soup?
Technically yes, but the texture changes because of the cream. It separates a bit when thawed, but a good whisking usually brings it back together. For best results, freeze before adding the cream, then stir it in when reheating.

Why are my leeks gritty?
Ah, the leek struggle! You’ve got to clean them thoroughly. I slice them first, then swish in a big bowl of water – the dirt sinks to the bottom. Repeat until no more grit appears. Trust me, it’s worth the extra minute!

What potato works best?
My heart belongs to Yukon Golds for their buttery texture, but russets work too – just watch they don’t get mushy. Waxy potatoes like red bliss stay too firm, so I avoid those for this soup.

Nutritional Information

Now, I’m no nutritionist – these numbers are just estimates based on standard ingredients (your mileage may vary!). But here’s the scoop on what you’re getting in each comforting bowl:

• Calories: About 350 per serving
• Fat: 20g (10g saturated from that glorious cream and butter)
• Carbs: 35g (those potatoes pack energy!)
• Protein: 8g (thank you, bacon and broth)
• Sodium: Around 800mg (hence tasting before adding more salt!)

Remember, comfort food feeds the soul too – and this soup delivers on that front big time!

Go make this soul-warming soup tonight and tell me how it turned out in the comments below – I can’t wait to hear your stories! You can also find more delicious recipes on our site.

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