Creamy Potato Leek Soup

There's something about a bowlful of creamy potato leek soup that feels like the kitchen is giving you a hug. I discovered this particular version on a chilly afternoon when I had leeks wilting in the crisper drawer and a sudden craving for something rich but not heavy, so I decided to add crispy turkey bacon for texture and a touch of smoke. The first spoonful taught me that sometimes the simplest combinations—potatoes, leeks, a whisper of cream—become the most memorable meals. Now it's the soup I make when I want to feel grounded.

I made this soup for my neighbor on a gray November evening when she'd just moved in, and watching her face light up over a warm bowl told me everything I needed to know about comfort food. She's been asking for the recipe ever since, which is the highest compliment a cook can receive.

Ingredients

• Leeks: Use the white and light green parts, as they're tender and mild; the dark green tops are perfect for stock.
• Yukon Gold potatoes: Their natural creaminess means you'll need less actual cream, and they break down beautifully into a silky soup.
• Turkey bacon: It crisps up without releasing as much fat as pork bacon, keeping the soup lighter while still delivering that salty, smoky edge.
• Low-sodium broth: You're building flavor with the vegetables, so good broth matters—taste it before you buy.
• Whole milk or half-and-half: Half-and-half gives a richer body, but whole milk keeps things lighter if that's what you prefer.
• Olive oil: A good quality oil makes a real difference in how the leeks and onions taste as they soften.
• Fresh chives or parsley: Don't skip the garnish—that fresh bite and color transform the bowl from ordinary to intentional.

Instructions

Cook the bacon until it's almost snapping:

Heat oil in your pot and let the turkey bacon sizzle until the edges darken and curl; you'll know it's done when it smells irresistible and breaks apart between your fingers. Remove it to paper towels and let it cool completely so it crisps up even more.

Build the aromatic base with leeks and onion:

In that bacon-flavored pot, add fresh oil and let the leeks and onion melt into translucence over medium heat, stirring occasionally so nothing catches on the bottom. They should soften into something almost jammy after about five or six minutes.

Bloom the garlic and spices:

Stir in minced garlic and let it perfume the pot for just a minute—this wakes up the whole dish. Add thyme and nutmeg now if you're using them, letting the heat release their essential oils.

Simmer the potatoes into tenderness:

Pour in your broth and bring it to a rolling boil, then lower the heat to a gentle simmer; cover the pot and let time do the work while the potatoes become so soft they almost melt. About eighteen to twenty minutes, depending on how small you cut them.

Blend it to the texture you love:

An immersion blender gives you control—you can make it completely smooth or leave it with rustic little chunks if that's what you're after. If using a countertop blender, work in batches and be careful because hot soup can surprise you.

Finish gently with cream and heat:

Stir in your milk or half-and-half and warm everything through on low heat, stirring occasionally but never letting it boil because boiling cream can separate and become grainy. Taste as you go and adjust salt and pepper to your liking.

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There was a moment when I tasted this soup for the third time and realized why people keep cooking the same dishes: because sometimes a recipe becomes part of your own story. This one has now.

Why Leeks Are Worth the Effort

Leeks are one of those vegetables that seem intimidating until you realize they're just layers of sweetness waiting to soften. They have a gentler flavor than onions, almost buttery when they cook down, and they give this soup a sophistication that plain potato would never achieve on its own. Once you understand how to clean them properly, they become an ingredient you'll start using in everything.

The Turkey Bacon Difference

Pork bacon was my first instinct, but turkey bacon stays crispy longer and doesn't overwhelm the delicate flavors of the soup the way a heavier bacon can. It also means you're using less fat to get that essential salty, smoky note that makes every spoonful feel indulgent. The crumble on top becomes a textural contrast that your spoon will be grateful for.

Cream Choices and How They Matter

I've made this soup with whole milk when I wanted something lighter, and with half-and-half when I wanted to feel completely coddled. Each version tastes beautiful, but they're different experiences—milk makes it feel like a nutritious lunch, while half-and-half makes it feel like a generous dinner. You can even use oat milk or coconut milk if dairy isn't in your plan, and the soup transforms into something that works for everyone at the table.

• If you want the creamiest version without actual cream, blend in a small potato and some of the cooking liquid separately, then stir it back in.
• A tiny pinch of nutmeg at the end can feel unexpected and magical—just barely enough to make people wonder what that warmth is.
• This soup freezes beautifully for up to three months, and it's perfect to have on hand when you need something nourishing without effort.

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This is the kind of soup that makes a kitchen feel purposeful and warm, and it asks so little of you in return. Serve it with good bread and watch how quickly it becomes a tradition.

Your Recipe Questions Answered

→ What type of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes can be used as a substitute.

→ Can I make this dairy-free?

Yes, substitute whole milk or half-and-half with unsweetened oat milk or coconut milk for a creamy dairy-free version.

→ How do I get the bacon crispy?

Cook turkey bacon in olive oil over medium heat until it reaches desired crispness, then drain on paper towels before crumbling.

→ Is it better to blend the soup smooth or chunky?

Either works well: blend fully for a velvety texture or partially for some chunky potato bits.

→ What herbs enhance the flavor?

Fresh chives or parsley add brightness, while dried thyme and a pinch of nutmeg enhance warmth and depth.