This creamy leek, potato, and bacon soup is the perfect comfort food. Made with baked potatoes, leeks, garlic, and a touch of cream, it's garnished with crispy bacon and green onions. Ideal for a cozy meal on a chilly day.
You'll also love my broccoli and stilton soup, cauliflower and cheese soup, spicy parsnip soup, and this creamy seafood chowder.
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⭐️ Why this recipe works
- Rich and Creamy Texture: The combination of baked potatoes and cream creates a velvety smooth texture that is both comforting and indulgent.
- Smoky Bacon Flavour: Crispy bacon adds a smoky, savoury depth that complements the mild sweetness of the leeks.
- Balanced Ingredients: The mix of leeks, onions, and garlic provides a well-rounded, aromatic base for the soup.
- Simple Preparation: Using baked potatoes and an immersion blender simplifies the process, making this a fuss-free recipe.
- Versatile Garnish: The green onions and crispy bacon garnish add a fresh crunch and extra flavour, enhancing the overall soup.
🧾 Ingredients overview
- Potatoes: Provide a creamy and hearty base for the soup.
- Bacon or pancetta: Adds a smoky, savoury flavour and crispy texture.
- Leeks: Offer a mild, sweet onion-like flavour that complements the potatoes.
- Onion: Adds depth and sweetness to the soup base.
- Garlic: Enhances the overall flavour with its aromatic properties.
- Chicken stock: Serves as the flavourful liquid base for the soup.
- Cream: Adds richness and a creamy texture to the soup.
- Olive oil: Used for sautéing vegetables, adding a subtle fruity flavour.
- Green onions: Provide a fresh, crunchy garnish with a mild onion flavour.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Leek Potato and Bacon Soup recipe step-by-step
- Bake the Potatoes: Preheat your oven to 200°C. Pierce the potatoes with a fork, place them on a baking sheet, and bake for 60 minutes or until tender. Once baked, let them cool slightly, then peel and roughly chop the potatoes. Set aside.
- Cook the Bacon: In a large pot, cook the diced bacon or pancetta over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Prepare the Vegetables: In the same pot, add olive oil if needed (depending on the amount of bacon fat rendered). Add the sliced leeks, diced onion, and minced garlic. Sauté for about 10 minutes until softened and fragrant.
- Combine Ingredients: Add the chopped baked potatoes to the pot. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender, then return to the pot.
- Add Cream and Season: Stir in the cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve: Ladle the soup into bowls and garnish with crispy bacon and sliced green onions.
📖 Variations
- Vegetarian Version: Replace bacon with smoked tofu or omit entirely and use vegetable broth.
- Dairy-Free Option: Substitute cream with coconut milk or a dairy-free cream alternative.
- Lower-Calorie Version: Use light cream or omit the cream and add more chicken stock for a thinner consistency.
- Potato Variety: Use starchy potatoes like Russets for a creamier soup.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Leek Prep Hack: After slicing, soak the leeks in a bowl of cold water and agitate them to release any trapped dirt. This ensures clean leeks without any grit.
- Potato Peel Trick: Bake the potatoes with the skin on for added nutrients and easier peeling after baking. The skin slips off effortlessly once they are slightly cooled.
- Enhanced Bacon Flavour: For an extra smoky taste, use smoked bacon or pancetta.
- Layered Seasoning: Season the soup at different stages (while cooking the bacon, sautéing the vegetables, and after blending) for a more rounded flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup in a pot over medium heat, stirring occasionally, until heated through. Alternatively, reheat individual portions in the microwave, stirring halfway through.
❓Recipe FAQ's
Can I use milk instead of cream?
Yes, you can use whole milk for a lighter version, but the soup will be less creamy.
What if I don't have an immersion blender?
You can use a regular blender, but blend the soup in batches and be careful of the hot liquid.
Can I add cheese to this soup?
Yes, grated cheddar or Parmesan can be added either while cooking or as a garnish for extra richness.
Looking for other soup recipes like this? Try these:
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The BEST Leek Potato and Bacon Soup
This creamy, comforting leek, potato, and bacon soup is perfect for chilly days. It features the rich flavours of baked potatoes, leeks, and garlic, finished with a touch of cream and garnished with crispy bacon and green onions.
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Servings: 4 Servings
Ingredients
- 4 medium potatoes, about 800g (2lbs), washed
- 200 g (½ lb) bacon or pancetta, diced
- 2 leeks, sliced (white and light green parts only)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 litre (4 cups) chicken stock made with a chicken stock cube
- 250 ml (1 cup) cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
Bake the Potatoes:
- Preheat your oven to 200°C.
- Pierce the potatoes with a fork, place them on a baking sheet, and bake for 60 minutes or until tender.
- Once baked, let them cool slightly, then peel and roughly chop the potatoes. Set aside.
Cook the Bacon:
- In a large pot, cook the diced bacon or pancetta over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Prepare the Vegetables:
- In the same pot, add olive oil if needed (depending on the amount of bacon fat rendered).
- Add the sliced leeks, diced onion, and minced garlic. Sauté for about 10 minutes until softened and fragrant.
Combine Ingredients:
- Add the chopped baked potatoes to the pot. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender, then return to the pot.
Add Cream and Season:
- Stir in the cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
Serve:
- Ladle the soup into bowls and garnish with crispy bacon and sliced green onions.
Notes
- Potatoes: Baking the potatoes beforehand enhances their flavor and adds a creamy texture to the soup.
- Blending: For a chunkier texture, blend only half of the soup and leave the rest as is.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Variation: Try using smoked bacon or adding a pinch of smoked paprika for a smoky flavour.
Nutrition
Calories: 313kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 62mg | Potassium: 975mg | Fiber: 5g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 45mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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