Creamy Potato Leek Soup (Printable Version)
Velvety potato and leek blend topped with crisp turkey bacon for a comforting and rich taste experience.
# What You'll 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 Make It:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add turkey bacon and cook until crisp, about 5–7 minutes, turning occasionally. Remove bacon, drain on paper towels, crumble when cool, and set aside.
02 - Add remaining 1 tablespoon olive oil to the same pot. Sauté leeks and onion with a pinch of salt over medium heat until softened, about 5–6 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, thyme, nutmeg if using, kosher salt, and black pepper. Cook for 2 minutes, then pour in broth. Bring to a boil, reduce heat to a simmer, cover, and cook until potatoes are very tender, 18–20 minutes.
04 - Remove pot from heat. Use an immersion blender to puree soup until smooth or slightly chunky, per preference. Alternatively, blend in batches in a countertop blender and return to pot.
05 - Stir in milk or half-and-half. Warm gently over low heat without boiling. Adjust seasoning to taste.
06 - Ladle into bowls, top with crispy turkey bacon and sprinkle with chopped chives or parsley.
# Expert Tips:
01 -
- It's naturally creamy without feeling indulgent, making you feel like you're treating yourself when you're actually eating something nourishing.
- The contrast between silky soup and crunchy bacon creates a moment of joy in every spoonful.
- It comes together faster than you'd expect for something this comforting and restaurant-worthy.
02 -
- Don't skip the slow sauté of leeks; rushing this step is the difference between soup that tastes like leeks and soup where leeks have melted into every sip.
- If you blend it too aggressively or with too much liquid, you'll end up with something closer to potato water than soup, so err on the side of less blending.
03 -
- Make the soup base without milk the day before and store it in the fridge; finishing it with cream on serving day takes five minutes and tastes fresher.
- For extra richness without more cream, reserve a cup of broth before blending and stir it in after, which gives you a silkier texture without heaviness.