Creamy Potato Leek Soup (Printable View)

Velvety soup with potatoes, leeks, crisp turkey bacon, and fresh chives for chilly days.

# What You Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped into 1/2-inch pieces

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Seasonings

10 - 1 teaspoon salt, adjust to taste
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon freshly grated nutmeg
13 - 2 tablespoons chopped fresh chives for garnish

# How-To Steps:

01 - Place a large soup pot over medium heat. Add the chopped turkey bacon and cook until crisp and browned, about 5-7 minutes. Remove using a slotted spoon and transfer to paper towels to drain. Set aside for garnish.
02 - In the same pot with the bacon drippings, melt the butter over medium heat. Add the sliced leeks, chopped onion, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. The leeks should be translucent but not browned.
03 - Add the diced potatoes to the pot and stir gently to combine with the aromatics. Cook for 3 minutes, allowing the potatoes to begin softening and absorbing the flavors.
04 - Pour in the chicken broth and water. Increase heat to bring the mixture to a boil, then reduce to low heat. Simmer uncovered until the potatoes are completely tender when pierced with a fork, about 15 minutes.
05 - Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth, returning each batch to the pot.
06 - Return the pot to low heat. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat gently for 3-4 minutes, stirring occasionally, until warmed through. Do not allow the soup to boil.
07 - Ladle the hot soup into serving bowls. Top each portion with the crispy turkey bacon and sprinkle with fresh chopped chives. Serve immediately while hot.

# Expert Advice:

01 -
  • It transforms humble ingredients into something restaurant-worthy in under an hour
  • The turkey bacon adds smoky depth without overwhelming the delicate potato flavor
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • Blending hot soup requires caution—fill the blender only halfway and remove the center cap to let steam escape
  • Leeks hide dirt in their layers, so that thorough rinse step is absolutely mandatory
  • Adding cream to boiling soup can cause curdling, so keep the heat gentle once it goes in
03 -
  • Make this a day ahead—the flavors develop and it thickens up beautifully
  • If the soup is too thick after reheating, thin it with a splash of broth or water
  • Freshly grated nutmeg is worth the extra effort over the pre-ground stuff

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