Creamy Potato Leek Soup (Printer-Friendly)
Velvety potato and leek blend topped with crispy turkey bacon for a satisfying crunch.
# What You'll Need:
→ Vegetables
01 - 2 large leeks (white and light green parts only), cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced
→ Meats
05 - 4 slices turkey bacon
→ Liquids
06 - 4 cups low-sodium chicken or vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 2 tablespoons olive oil
→ Spices & Seasonings
09 - 1 teaspoon kosher salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon dried thyme (optional)
12 - Pinch of nutmeg (optional)
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
# How to Make It:
01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add turkey bacon and cook, turning occasionally, until crisp, about 5 to 7 minutes. Remove, drain on paper towels, crumble when cool, and set aside.
02 - Add remaining 1 tablespoon olive oil to the pot. Sauté leeks and onion with a pinch of salt over medium heat until softened, approximately 5 to 6 minutes. Add garlic and cook for an additional 1 minute until fragrant.
03 - Stir in potatoes, dried thyme, nutmeg if using, kosher salt, and black pepper. Cook for 2 minutes, then pour in the broth. Bring to a boil, reduce heat to a simmer, cover, and cook until potatoes are tender, about 18 to 20 minutes.
04 - Remove pot from heat. Puree soup using an immersion blender until smooth, or blend in batches using a countertop blender. Return to pot.
05 - Stir in milk or half-and-half and gently warm over low heat without boiling. Adjust seasoning as needed.
06 - Ladle soup into bowls. Garnish with crumbled turkey bacon and finely chopped chives or parsley.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all afternoon stirring.
- The crispy bacon on top gives you that textural surprise that makes every spoonful interesting.
- It's naturally gluten-free and flexible enough to adapt to what you have on hand.
02 -
- Leeks hide dirt between their layers, so slice them lengthwise first, then slice across, and soak the pieces in cold water while you prep everything else.
- Don't let the soup boil after you add the cream—gentle heat is your friend and keeps the texture silky instead of grainy.
03 -
- Make the bacon in the morning and store it in an airtight container; adding it fresh and warm right before serving keeps it crackling and prevents it from softening from the steam.
- If your soup breaks and becomes grainy after adding cream, whisk in a tablespoon of cold butter off the heat—it works like magic.