Creamy Potato and Leek Soup (Printable View)

Velvety blend of potatoes, leeks, and crispy turkey bacon perfect for warming meals.

# What You Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, sliced and thoroughly rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
03 - 2 cloves garlic, minced
04 - 1 medium onion, diced

→ Meats

05 - 6 slices turkey bacon, chopped into ½-inch pieces

→ Dairy

06 - 1 cup heavy cream

→ Pantry Staples

07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - Kosher salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh chives or parsley, chopped (optional)

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped turkey bacon and cook until crispy and browned, approximately 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the rendered fat in the pot.
02 - Add butter to the pot and melt over medium heat. Add leeks and onion, cooking until softened and translucent, 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Increase heat to bring to a boil, then reduce to medium-low and simmer gently until potatoes are completely tender and falling apart, 20 to 25 minutes.
04 - Remove and discard the bay leaf. Use an immersion blender to purée the soup directly in the pot until completely smooth and velvety. Alternatively, transfer soup in batches to a countertop blender, blending until smooth and returning to the pot.
05 - Pour in heavy cream and stir to combine thoroughly. Season generously with salt and freshly ground black pepper. Warm through over low heat for 2 to 3 minutes, stirring frequently. Do not allow the soup to come to a boil after adding cream to prevent separation.
06 - Ladle hot soup into individual serving bowls. Top generously with reserved crispy turkey bacon. Garnish with chopped fresh chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The turkey bacon adds this incredible smoky depth without being overwhelming
  • Yukon Gold potatoes make it naturally creamy without needing extra flour or thickeners
  • This is one of those rare recipes that tastes even better as leftovers the next day
02 -
  • Leeks hide sand between their layers, so slice them first then swish in a bowl of cold water to remove grit
  • Never boil the soup after adding cream or it will separate and look curdled instead of silky smooth
  • Room temperature cream blends in perfectly while cold cream can create tiny lumps
03 -
  • Use an immersion blender right in the pot to avoid transferring hot liquid and making a mess
  • Save extra turkey bacon fat from the pan and drizzle it over the bowls for extra smokiness

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