bowl of leek and potato soup with bacon

Leek and Potato Soup with Bacon

I discovered leeks later in life. I had never purchased them at the grocery store because I did not know what to do with them. Are they an onion? How do you cook them? Why are they so big? So. Many. Questions. And then one day I tried them in this leek and potato soup and the rest is history! I have been cooking them regularly ever since.

If you have never tried leeks before you are in for a treat! Leeks have a mild onion taste and they give this soup a subtle sweetness. Bacon is sprinkled on top to give a satisfying salty crunch. Yum!

This soup is now a favorite around our house. With only five ingredients, it is incredibly easy to make and is ready in less than an hour. Continue reading to learn how to make this delicious leek and potato soup at home!

Ingredients to Make Leek and Potato Soup with Bacon

Leek and potato soup only requires 5 ingredients: leeks, potatoes, chicken broth, half and half, and bacon.

ingredients for leek and potato soup
Leek and potato soup only requires five ingredients.

What are Leeks?

Leeks are a member of the onion family, and they look like a giant green onion. Leeks have a mild onion flavor and when cooked they become slightly sweet. They give a great taste to this soup!

What type of Potatoes Should I Use?

My favorite potatoes to use in this soup are yukon gold potatoes because they have an amazing flavor. Since they have thin skin, I do not peel them for this soup.

If you don’t have yukon gold potatoes, russets work great too! You may want to peel them though because they have a slightly thicker skin.

How to Make Leek and Potato Soup with Bacon

Step 1: Prepare the Leeks

Start by cutting the root off of the leeks. Also cut off the dark green leaves at the top because they can be quite tough. Slice the leeks in half lengthwise, and then cut them crosswise in quarter inch slices.

how to cut leeks
Start by cutting the root off of the leek. Also remove the dark green leaves because they can be quite tough.
how to cut leeks
Slice the leek in half lengthwise and then cut into quarter inch slices. Wash the leeks in a big bowl of water to help remove any dirt trapped between the layers.

Place the leeks in a big bowl of water and use you fingers to move them around a bit. Leeks can be very dirty so this is the best way to remove dirt and sand that gets trapped between the layers. Once the leeks are ready, set them aside.

Step 2: Cook the Bacon

Cut the bacon into quarter inch thick slices. I like to use kitchen shears and cut the bacon directly into the pan. Cook the bacon until it is crispy and then transfer it to a bowl lined with paper towels to drain. Set aside.

Step 3: Add the Leeks

Drain away most of the bacon grease, reserving 1-2 tablespoons in the bottom of the pan. Add in the sliced and washed leeks. Cook them for 5 minutes or until they soften up a bit, stirring occasionally.

Cook the leeks for five minutes or until they soften up a bit, stirring occasionally.

Step 4: Add the Potatoes and Broth

Add in the cubed potatoes and chicken broth. Bring to a boil, cover, and simmer for 20 minutes, or until the potatoes are tender.

pour chicken broth into soup
Add the chopped potatoes and chicken broth. Simmer until the potatoes are tender.

Step 5: Stir in the Half-and-Half

Stir in the half-and-half and remove from heat. Taste the soup and then add salt and pepper to taste.

leek and potato soup with bacon
Add the half and half and then season with salt and pepper to taste.

If a slightly thicker soup is desired, use a potato masher to lightly mash some of the potatoes. Your soup is now ready to serve!

Serve

Ladle the hot soup into bowls and sprinkle the reserved bacon on the top. Serve with crusty bread if desired. Yum!

bowl of leek and potato soup with bacon
Serve the soup hot topped with the reserved bacon. Yum!

Hope you get to try this delicious leek and potato soup soon. Happy Cooking!

Recipe Tips

  • This soup is also delicious with ham instead of bacon! Use about a pound of ham, cut into bite-sized pieces. You may not need to add additional salt because the ham is so salty already.
  • This soup may be fully pureed for a smoother consistency. An immersion blender works great for this because the soup can be blended directly in the pan.
  • You can use full whipping cream instead of the half-and-half to make this soup even creamier. Yum!
bowl of leek and potato soup with bacon

Leek and Potato Soup with Bacon

Recipe by: Mandy
This creamy leek and potato soup is topped with bacon for a satisfying salty crunch. With only 5 ingredients, it can be ready in less than an hour!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

  • 1 bunch leeks (about 2-3 large)
  • 1 package bacon, cut into ¼ slices
  • pounds potatoes, peeled and cut into ½ cubes
  • 4 cups chicken broth
  • 1 cup half-and-half cream
  • salt and pepper, to taste

Instructions

  • Prepare the leeks by cutting off the root and dark green leaves. Slice them in half lengthwise and then crosswise into ¼ inch slices. Place the leeks in a big bowl of water and move them around a little with your fingers to remove any dirt trapped between the layers. Set aside.
  • In a large pot, cook the bacon until crispy. After it is done transfer the bacon to a bowl lined with paper towels to drain. Set aside.
  • Drain away most of the bacon grease, leaving about 1-2 tablespoons in the bottom of the pan. Add in the sliced and washed leeks. Cook for about 5 minutes or until they soften up a bit, stirring occasionally.
  • Add in the cubed potatoes and chicken broth. Bring to a boil and simmer for 20 minutes, or until the potatoes are tender.
  • Stir in the half-and-half and remove from heat. Taste the soup and then add salt and pepper to taste. If a slightly thicker soup is desired, use a potato masher to lightly mash some of the potatoes.
  • Serve hot with the reserved bacon sprinkled on the top.  Enjoy!

Notes

  • This soup is also delicious with ham instead of bacon! Use about a pound of ham, cut into bite-sized pieces. Leftover ham is great for this soup, too. You may not need to add additional salt because the ham is so salty already.
  • This soup may be fully pureed for a smoother consistency. An immersion blender works great for this because it can be blended directly in the pan.
  • You can use full whipping cream instead of the half-and-half to make this soup creamier.

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2 Comments

  1. Tyler

    5 stars
    Wow this recipe was SO tasty! We did half bacon and half ham that we had leftover and it created such a creamy and delicious soup. Thank you for the pro-tip on how to properly clean leeks, we had no idea to clean them that way! Thank you for sharing and keep up the great work with the blog!

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