Creamy Potato Leek Soup

The first time I made this soup was during a surprise winter storm that kept us housebound for days. I had leeks wilting in the crisper and a bag of potatoes I'd forgotten about, so I threw them in a pot with whatever else I could find. When I finally blended it all together and took that first silky taste, something magical happened—it transformed from pantry leftovers into the kind of soup that makes you put down your spoon and sigh.

My sister stayed over that weekend and we ate this soup for three consecutive meals, experimenting with different garnishes and cream ratios. She texted me a week later saying she'd made it for her family and they were already requesting it again. Thats when I knew this wasnt just a storm day recipe—it was a keeper.

Ingredients

• 2 large leeks: The white and light green parts bring a mellow sweetness that onions alone cant achieve
• 4 medium Yukon Gold potatoes: Their naturally creamy texture means less work for you and silkier results
• 6 slices turkey bacon: This lighter alternative still delivers that crave-worthy smoky crunch
• 1 cup heavy cream: The secret to restaurant-quality velvety texture
• 4 cups low-sodium broth: Use chicken for depth or vegetable to keep it vegetarian friendly
• 2 cloves garlic: Minced fresh, because nothing beats the real thing
• 1 medium onion: Diced small so it melts into the background
• 2 tbsp unsalted butter and 1 tbsp olive oil: The duo that makes everything taste better
• ½ tsp dried thyme and 1 bay leaf: herbs that whisper rather than shout
• Salt and black pepper: Your finishing touch that brings everything together

Instructions

Crisp the turkey bacon:

Heat olive oil in your large pot over medium heat, add chopped turkey bacon, and cook until it reaches perfect crispiness, about 5 minutes. Transfer to paper towels with a slotted spoon, leaving behind all that flavorful fat.

Build the flavor base:

Melt butter in the same pot, then add sliced leeks and diced onion, sautéing until they're soft and translucent, 5 to 7 minutes. Stir in minced garlic for just 1 minute—you want it fragrant, not burned.

Simmer the vegetables:

Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Bring everything to a boil, then reduce heat and let it simmer gently until the potatoes are completely tender, 20 to 25 minutes.

Create the silky texture:

Fish out and discard the bay leaf, then blend the soup directly in the pot with an immersion blender until completely smooth. If you're using a countertop blender, work in batches and be careful with hot liquid.

Add the creaminess:

Pour in the heavy cream and season generously with salt and pepper. Warm everything through for 2 to 3 minutes, but resist the urge to boil—high heat can make the cream separate.

Finish and serve:

Ladle the hot soup into bowls and crown each portion with those crispy turkey bits you set aside earlier. A sprinkle of fresh chives or parsley adds the perfect final touch.

Pin it

Last February my neighbor texted at 7 pm saying she'd had the worst day and needed something to hug her from the inside. I brought over a mason jar of this soup with the turkey bacon packed separately so it wouldn't get soggy. She called me an hour later saying she was sitting on her kitchen floor eating it straight from the jar and everything finally felt okay again.

Making It Lighter

Half-and-half or whole milk work beautifully if you want to cut back on richness without sacrificing the silky mouthfeel. The soup will be slightly thinner but still completely satisfying.

The Vegetarian Switch

Simply skip the turkey bacon and use vegetable broth instead. Smoked paprika stirred in at the end can help recapture some of that missing smoky dimension.

Serving Suggestions

A hunk of crusty bread is non-negotiable for soaking up every last drop. This soup also pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.

• Make a double batch—it freezes beautifully for up to three months
• The flavors actually improve after a day in the refrigerator
• Reheat gently over low heat to preserve the creamy texture

Pin it

There's something deeply restorative about a bowl of soup that knows exactly what you need. Make it once and it'll become your go-to for everything from snow days to bad days to just-because days.

Recipe FAQs

→ How do I achieve a smooth texture for the soup?

Simmer the potatoes and leeks until very tender, then use an immersion blender or countertop blender to purée until smooth.

→ Can I substitute turkey bacon with another ingredient?

Yes, for a vegetarian twist, omit the bacon and use vegetable broth to maintain richness without meat.

→ What herbs enhance the flavor of this soup?

Dried thyme and a bay leaf are simmered with the vegetables to infuse subtle earthy and aromatic notes.

→ How should I add the cream without curdling?

Stir the cream in at low heat after blending, then warm gently for a few minutes without boiling.

→ What garnishes work well with this dish?

Chopped chives or parsley add freshness and a pop of color as a final touch before serving.