Creamy Potato Leek Soup (Printable Version)
Velvety potatoes and leeks combined, finished with cream and crispy turkey bacon topping.
# What You Need:
→ Vegetables
01 - 2 large leeks (white and light green parts only), cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Meats
05 - 4 slices turkey bacon
→ Liquids
06 - 4 cups low-sodium chicken or vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 2 tablespoons olive oil
→ Spices & Seasonings
09 - 1 teaspoon kosher salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon dried thyme (optional)
12 - Pinch of nutmeg (optional)
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
# How-To:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the turkey bacon and cook until crisp, about 5 to 7 minutes, turning occasionally. Remove bacon, drain on paper towels, crumble when cool, and set aside.
02 - Add remaining 1 tablespoon olive oil to the pot. Sauté leeks and onion with a pinch of salt over medium heat until softened, approximately 5 to 6 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes, thyme, nutmeg if using, salt, and pepper. Cook for 2 minutes, then add broth. Bring to a boil, reduce heat to a simmer, cover, and cook until potatoes are tender, about 18 to 20 minutes.
04 - Remove pot from heat and puree soup using an immersion blender until smooth or leave slightly chunky as preferred. Alternatively, blend in batches using a countertop blender, then return soup to pot.
05 - Stir in milk or half-and-half gently over low heat, avoiding boiling. Adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with crispy turkey bacon and chopped chives or parsley.
# Expert Tips:
01 -
- It comes together in under an hour and feels like you've been cooking all day.
- The soup is naturally creamy without any fussy techniques, thanks to blending the potatoes.
- Turkey bacon adds the kind of savory depth that makes people ask for seconds.
- It's endlessly forgiving—slightly chunky, totally smooth, dairy or dairy-free, it works.
02 -
- Clean your leeks thoroughly by slicing them lengthwise and rinsing between each layer where sand loves to hide—nothing ruins a soup faster than that grainy feeling on your teeth.
- Don't skip the slow sauté of the leeks and onion; this is where caramelization begins and sweetness develops, and rushing it means missing half the flavor.
- Add the cream at the end and never boil it afterward, or it can break and separate, leaving your beautiful soup with an oily sheen instead of silky richness.
03 -
- Make this soup the day before serving—the flavors deepen and mellow overnight, and it reheats beautifully over gentle heat.
- If your blended soup looks too thick, thin it with a splash of broth or cream; if it's too thin, simmer uncovered for a few minutes to concentrate the flavors.