Creamy Potato and Leek Soup

The first time I made this soup was during a surprise snowstorm that cancelled all our plans. My partner and I ended up snowed in for the weekend, and this became our three-meal staple. Something about that creamy, comforting bowl just felt right while watching the flakes pile up outside the kitchen window.

Last winter, I brought a batch of this to a friend who was recovering from surgery. She texted me two days later asking for the recipe because her husband had already finished it all. Apparently it became their new comfort food tradition, and I love knowing something so simple brought them both so much warmth.

Ingredients

• 2 large leeks: The white and light green parts are sweetest, and rinsing them thoroughly removes hidden grit that ruins the texture
• 4 medium Yukon Gold potatoes: These naturally break down and create velvety texture better than russets or red potatoes
• 2 cloves garlic: Add this after the leeks soften to prevent burning, which makes it bitter
• 1 medium onion: Dicing it small helps it melt into the soup base without obvious pieces
• 6 slices turkey bacon: Cooking this first renders fat that flavors the whole pot, plus those crispy bits on top are essential
• 1 cup heavy cream: Room temperature cream incorporates more smoothly than cold, which can curdle
• 4 cups low-sodium broth: I prefer chicken broth, but vegetable works beautifully for vegetarians
• 2 tbsp unsalted butter: This adds richness that complements the olive oil base
• 1 tbsp olive oil: Prevents the butter from burning while cooking the aromatics
• 1 bay leaf and ½ tsp dried thyme: These herbs infuse subtle earthiness while the soup simmers
• Salt and black pepper: Season at the end since the broth and bacon both add saltiness
• Chopped chives or parsley: Fresh herbs cut through the richness and add beautiful color contrast

Instructions

Crisp the turkey bacon:

Heat olive oil in your large pot over medium heat, add chopped turkey bacon, and cook about 5 minutes until crispy and browned. Remove with a slotted spoon and drain on paper towels, leaving that flavorful fat behind.

Soften the aromatics:

Melt the butter in the same pot, then add leeks and onion. Sauté 5 to 7 minutes until soft and translucent, stirring occasionally. Add garlic and cook just 1 minute until fragrant.

Simmer the soup base:

Add potatoes, thyme, bay leaf, and broth to the pot. Bring everything to a boil, then reduce heat and simmer 20 to 25 minutes until potatoes fall apart easily when tested with a fork.

Purée until smooth:

Fish out and discard the bay leaf. Use an immersion blender directly in the pot, or transfer batches to a regular blender, until completely smooth and creamy.

Add the cream:

Stir in heavy cream and season with salt and pepper. Warm through for 2 to 3 minutes, but do not let it boil or the cream may separate.

Finish and serve:

Ladle hot soup into bowls and top generously with the reserved crispy turkey bacon. Garnish with fresh chives or parsley if you have them on hand.

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This recipe became my go-to for new parents and anyone needing comfort. Something about that first warm spoonful just makes people feel cared for. I have started keeping Yukon Gold potatoes specifically for when the craving strikes.

Make It Your Own

Half-and-half or whole milk work beautifully if you want something lighter. The texture changes slightly, but the comfort factor stays exactly the same. I often use milk when I know we are having it with crusty bread.

Perfect Pairings

A slice of crusty sourdough or baguette transforms this into a complete meal. I also love a crisp Sauvignon Blanc or even a light Chardonnay. The acidity and bubbles cut beautifully through the cream.

Storage And Make Ahead Tips

This soup actually tastes better the next day as flavors meld together. Store it in an airtight container for up to 4 days, but reheat gently over low heat to prevent separation. When freezing, leave out the cream and add it fresh when reheating.

• Frozen soup keeps for up to 3 months without the cream added
• Thin with extra broth when reheating since it thickens as it sits
• Garnish fresh right before serving to keep the bacon crispy

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This is the kind of soup that makes any kitchen feel cozy and welcoming. I hope it becomes your comfort food tradition too.

Recipe Questions & Answers

→ What type of potatoes works best?

Yukon Gold potatoes are ideal for a creamy texture and mild flavor that blends smoothly.

→ Can I substitute turkey bacon?

Yes, smoked bacon or pancetta can be used for a richer taste, or omit for vegetarian versions.

→ How to achieve a smooth texture?

Use an immersion blender or transfer in batches to a countertop blender for perfect puréeing.

→ Is heavy cream necessary?

Heavy cream enriches the soup’s texture, but half-and-half or milk can provide a lighter alternative.

→ What herbs enhance the flavor?

Fresh chives or parsley add a bright, fresh note as a garnish complementing the velvety base.

→ How long should potatoes simmer?

Simmer potatoes for 20–25 minutes until very tender to ensure a smooth purée.