The BEST Leek Potato and Bacon Soup

Bacon leek and potato soup with bacon bits and parsley in a white bowl.

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.

5 from 1 vote

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Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings: Servings

Author: Deborah Rainford

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

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