This Creamy Potato Soup with Leeks and Bacon is a delicious meal that combines simple flavors to create a meal that everyone will beg to see on the table this week.
Another more kid-friendly idea is making our Easy Potato Soup Recipe. This one doesn’t have leeks, which some children don’t care for in soups.
Creamy Potato Soup with Leeks and Bacon
My creamy potato 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 lifesavers in the kitchen!
Ingredients for Creamy Potato Soup
How to Make Creamy Potato Soup with Leeks and Bacon
Following the directions below in the printable recipe, prepare your bacon ahead of time to crumble for topping the soup. Clean and prepare leeks, onion, garlic, and potatoes as directed. Cook the leeks and garlic as directed before adding your water, broth, and potatoes to cook through. Blend as directed for a smooth creamy soup.
This process is only a few steps long and makes a delicious creamy soup that is full of flavor and the ideal comfort food meal.
More Delicious Soups
While some only eat soup certain times of the year, I love a good soup year round. Below are some of my favorite easy soup recipes that I know your family will enjoy.
- Clam Chowder Soup Recipe
- Broccoli Cheddar Soup Recipe
- Best Mushroom Soup Recipe
- French Onion Soup with Cheese Topping
Potato Leek Soup
- Cut the bacon into small pieces and cook in a stockpot over medium-high heat. Once the bacon is crispy, transfer it 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 dirt and debris from the leeks to fall to the bottom of the bowl.
- Once the leek has soaked for about 20 minutes, remove it from the water using a slotted spoon and transfer it 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 to 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.
This recipe was originally posted August 25, 2015, we’ve tweaked it a bit since then.