Creamy Potato Leek Soup (Print version)
Velvety potato and leek combo enriched with creamy broth and crispy turkey bacon.
# Ingredient List:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, diced
→ Meats
05 - 6 slices turkey bacon, chopped
→ Dairy
06 - 1 cup heavy cream
→ Pantry
07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Chopped chives or parsley for serving
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped turkey bacon and cook until crispy, approximately 5 minutes. Remove with a slotted spoon and drain on paper towels. Reserve for garnish.
02 - Melt butter in the same pot. Add sliced leeks and diced onion; sauté until soft and translucent, 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered until potatoes are completely tender, 20 to 25 minutes.
04 - Remove and discard the bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth and velvety. Alternatively, transfer in batches to a countertop blender.
05 - Stir in heavy cream until fully incorporated. Season generously with salt and freshly ground black pepper. Warm through over low heat for 2 to 3 minutes, taking care not to bring to a boil.
06 - Ladle hot soup into individual bowls. Top evenly with reserved crispy turkey bacon. Sprinkle with chopped chives or parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The turkey bacon adds a smoky depth without overwhelming the delicate sweetness of leeks
- Everything cooks in one pot, meaning less cleanup and more time curled up with your bowl
02 -
- Leeks can hide grit between their layers—slice them first, then swish in a bowl of cold water to let any sand settle to the bottom
- Adding the cream at the end prevents it from separating or curdling during the long simmer
03 -
- Yukon Gold potatoes are worth seeking out—russets can turn gluey when blended
- If your soup seems too thick after blending, add more broth a quarter cup at a time until it reaches your preferred consistency