Potato leek soup is a very simple soup made with potatoes, leeks, broth (vegetable or chicken), and heavy cream. It is also called Vichyssoise, when served cold. Vichyssoise is commonly served in the summer as it is very cooling, but I prefer to eat my soup hot. Normally, potato leek soup isn’t made with bacon, but I like the smokey kick it gives to the soup so I decided to add bacon in this recipe. Also because you just can’t go wrong with bacon. If you set out to make this soup, use an immersion blender, or hand blender. It will save you from using your blender and washing extra dishes. Immersion blenders are life savers in the kitchen!
Ingredients:
3-4 strips of bacon
3 Leeks
3 small garlic cloves, minced
6 russet potatoes
4 cups chicken broth
1 cup water
1 tsp oregano, chopped (optional)
2 1/2 tsp salt (or to taste)
1 cup half and half (or heavy cream)
1/4 tsp white pepper
Instructions:
1. Cut the bacon into small pieces and cook in a pot over medium high heat. Once the bacon is crispy, transfer to a plate lined with paper towels.
2. Trim off the root ends of each leek. Then cut off the darker green part and discard. Cut the remaining pieces in half length wise. Then slice each leek into small strips.
3. Soak the sliced leek in a bowl of water. This will allow all of the sand from the leeks to fall to the bottom of the bowl.
4. Once the leek has soaked fro about 20 minutes, remove from the water using a slotted spoon and transfer to a paper towel.
5. Turn the pot of bacon grease to medium heat and add the garlic, making sure to stir constantly so it doesn’t burn. You may need to add additional oil to the pot. It really depends on how much grease the bacon let out.
6. Before the garlic browns, add the leeks and oregano in. Be careful when adding the leeks into the hot oil. When the water from the leeks makes contact with the hot oil, quite a few droplets of oil will splash up.
7. Cook the leeks on medium low heat for about 20-25 minutes. You don’t want the leeks to brown. The goal is to soften them so that they release as much moisture as possible.
8. Meanwhile wash, peel, and cut the potatoes into cubes.
9. Add the potatoes, water, and chicken broth into the bowl of leeks and cook over medium high heat until it comes to a boil. Bring the heat back to a simmer and cook for another 35 minutes.
10. Add the salt and blend the soup to a smooth purée using an immersion blender or hand blender.
11. Add the cream and white pepper and give the soup a final blend.
Serve with the reserved bacon bits and freshly chopped chives.
- 3-4 strips of bacon
- 3 Leeks
- 3 small garlic cloves, minced
- 6 russet potatoes
- 4 cups chicken broth
- 1 cup water
- 1 tsp oregano, chopped (optional)
- 2½ tsp salt (or to taste)
- 1 cup half and half (or heavy cream)
- ¼ tsp white pepper
- Cut the bacon into small pieces and cook in a pot over medium high heat. Once the bacon is crispy, transfer to a plate lined with paper towels.
- Trim off the root ends of each leek. Then cut off the darker green part and discard. Cut the remaining pieces in half length wise. Then slice each leek into small strips.
- Soak the sliced leek in a bowl of water. This will allow all of the sand from the leeks to fall to the bottom of the bowl.
- Once the leek has soaked fro about 20 minutes, remove from the water using a slotted spoon and transfer to a paper towel.
- Turn the pot of bacon grease to medium heat and add the garlic, making sure to stir constantly so it doesn't burn. You may need to add additional oil to the pot. It really depends on how much grease the bacon let out.
- Before the garlic browns, add the leeks and oregano in. Be careful when adding the leeks into the hot oil. When the water from the leeks makes contact with the hot oil, quite a few droplets of oil will splash up.
- Cook the leeks on medium low heat for about 20-25 minutes. You don't want the leeks to brown. The goal is to soften them so that they release as much moisture as possible.
- Meanwhile wash, peel, and cut the potatoes into cubes.
- Add the potatoes, water, and chicken broth into the bowl of leeks and cook over medium high heat until it comes to a boil. Bring the heat back to a simmer and cook for another 35 minutes.
- Add the salt and blend the soup to a smooth purée using an immersion blender or hand blender.
- Add the cream and white pepper and give the soup a final blend.
I LOOOOOVE potato soup! I’ve never tried it with leeks though….what is the differences between leeks and green onions? Thanks!
Anna, I believe leeks are a bit milder than green onions. Some say they have a sweeter flavor as well.
Looks delish. I love my soup hot too.
Thank you Valya! 🙂