Creamy Potato and Leek Soup

The first snow had just started falling when I decided this soup needed to happen. Something about the way the leeks looked at the market, all dirt-caked and promising, made me grab four potatoes too. My apartment was freezing that afternoon, and the idea of standing over a steaming pot felt like the only logical response to winter.

I made this for my sister last winter when she was recovering from surgery and too tired to cook much of anything. She took three bites, looked up with actual tears in her eyes, and asked if I could leave her the leftovers. That is the only review that has ever mattered to me.

Ingredients

• 3 large leeks: The white and light green parts hold all the sweet, mild onion flavor you want. Rinse them thoroughly, as dirt hides between the layers like a secret.
• 4 medium Yukon Gold potatoes: These potatoes break down beautifully and give the soup its creamy body without needing much help from flour or thickeners.
• 1 medium onion: Foundation flavor. Chop it small so it disappears into the background.
• 2 cloves garlic: Minced fresh. Do not use jarred garlic here, it will taste sad and metallic.
• 6 slices turkey bacon: Provides that essential smoky contrast without the heaviness of pork. Chop it before cooking so it renders evenly.
• 2 tablespoons unsalted butter: Start the aromatics in butter, not oil. It makes a difference in how the leeks caramelize.
• 1 cup heavy cream: Do not be tempted to use milk. You need the fat content here for the right mouthfeel.
• 4 cups low-sodium chicken broth: Control your salt level by starting with unsalted or low-sodium broth.
• 1 cup water: Prevents the soup from becoming too intense or salty as it reduces.
• 1 teaspoon salt: Adjust at the end. Better to undersalt initially than to ruin it.
• ½ teaspoon black pepper: Freshly cracked makes a huge difference in brightness.
• ¼ teaspoon freshly grated nutmeg: Optional, but a tiny pinch transforms cream soups into something restaurant-quality.
• 2 tablespoons chopped fresh chives: The finishing touch that cuts through all that richness.

Instructions

Crisp the turkey bacon:

Cook the chopped turkey bacon in your large pot over medium heat until it has released its fat and turned crispy. Remove it with a slotted spoon and let it drain on paper towels. Leave the rendered fat in the pot.

Soften the aromatics:

Melt the butter in the same pot with the bacon fat. Add the sliced leeks, chopped onion, and minced garlic. Cook for about 5 minutes, stirring occasionally, until everything is soft and translucent. The kitchen should smell incredible right now.

Add the potatoes:

Toss in the diced potatoes and stir gently. Let them cook for another 3 minutes to start breaking down the starches. This step matters more than you think for the final texture.

Simmer the base:

Pour in the chicken broth and water. Bring everything to a boil, then reduce the heat and let it simmer gently. The potatoes should be completely tender after about 15 minutes.

Blend until smooth:

Use an immersion blender directly in the pot, or transfer to a regular blender in batches. Blend until completely smooth and velvety. If you use a countertop blender, be extremely careful with hot soup.

Add the cream:

Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently for 3 to 4 minutes, but do not let it boil. Boiling will make the cream separate and ruin everything you have worked toward.

Finish and serve:

Ladle the hot soup into bowls and top with the crispy turkey bacon and fresh chives. Serve immediately while it is steaming hot.

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This recipe became my go-to dinner party offering because it feels fancy but requires almost no active work once everything is in the pot. I have served it to skeptics who claimed they did not like soup, only to watch them ask for seconds.

Making It Lighter

Half-and-half works surprisingly well if you want to cut the richness. The texture changes slightly but the comfort remains intact. Some nights call for full indulgence, others for something a little gentler.

Vegetarian Adaptation

Swap in vegetable broth and skip the turkey bacon entirely. Finish with a drizzle of really good olive oil and maybe some crispy fried shallots instead. The soul of the soup survives perfectly without meat.

Serving Suggestions

Crusty bread is non-negotiable here. You need something to swipe across the bottom of the bowl. A simple green salad with acidic dressing helps cut through the cream.

• Grate some Parmesan over the top if you want extra umami depth
• A swirl of high-quality olive oil right before serving looks beautiful
• Keep extra chives handy because people will ask for more

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Soup like this is what winter exists for. Hope it brings someone warmth.

Recipe FAQs

→ How do I make the soup creamy and smooth?

Blend the cooked potatoes and leeks using an immersion blender or countertop blender until fully smooth, then stir in heavy cream for richness.

→ Can I prepare this without turkey bacon?

Yes, omit turkey bacon and use vegetable broth as a base for a lighter, vegetarian-friendly version.

→ What is the best way to cook the leeks and onions?

Sauté leeks, onions, and garlic in butter over medium heat until softened and fragrant, about 5 minutes, to build a flavorful foundation.

→ How should I garnish the soup for extra flavor?

Top with crispy turkey bacon pieces, chopped fresh chives, grated Parmesan, or a drizzle of olive oil for added texture and taste.

→ Can I substitute heavy cream with something lighter?

Yes, half-and-half is a lighter alternative that still enriches the soup without overwhelming creaminess.