Creamy Potato Leek Soup is just the comfort dish you need to get through the last of winter and rain and take you right into sunshine. It’s easily made in under an hour with easy ingredients like earthy leeks and potatoes with crisp bacon and sharp cheese. This rustic meal is a simple yet delicious classic!
Potato Leek Soup
Potato Leek Soup is a cozy dish that’ll warm up the whole family. The leeks add a sweet, earthy flavor that blend with the creamy components to provide a rich and rustic soup.
Fresh veggies, crispy bacon, sharp cheddar cheese - what’s not to love?! This dish might be simple, but it’ll certainly taste like you’ve been tirelessly working in the kitchen all day. Made in under an hour, it can be our little secret!
How to Make Potato Leek Soup
- In a large soup pot, cook the chopped bacon pieces over a low medium heat until crispy.
- Remove the cooked bacon and set aside. Drain all but about one tablespoon of grease from the pot.
- Now add the butter and leeks to the pot, cook until soft.
- Add in the bay leaves, salt, pepper, and dried thyme. Cook until the thyme becomes fragrant.
- Pour in the low sodium chicken broth, potatoes, and sliced carrots. Bring the soup to a boil before reducing to a simmer.
- Let the soup simmer for about 20-25 minutes until the potatoes and carrots are tender but not too soft.
- Using an immersion blender, blend the soup a few times, still leaving some of the potatoes and carrots in large pieces.
- Pour in the heavy cream, stir to combine, and bring the soup back to a simmer. Sprinkle in the shredded cheese and stir until it is fully melted.
- Add ¾ of the cooked bacon to the soup then garnish with extra shredded cheese, remaining bacon, fresh chives, or homemade croutons. Serve while hot and enjoy!
Tips and Variations
- Wash your leeks thoroughly! Dirt and grit can easily get trapped in the layers of leeks and can be overlooked with a simple rinse. Be thorough to avoid any unwanted dirt getting into your dinner.
- Adding cloves of fresh garlic is a great way to add even more flavor to your soup.
- A tablespoon of dijon mustard adds a tangy flavor to the soup.
- Adding in white beans is a good way to up the protein in the soup and add more flavor and texture.
Storage and Reheating
Storage: Store any leftover potato leek soup in an airtight container in the fridge for up to 4 days.
Freezing: Because of the creamy nature of this soup, we don’t recommend freezing it as the elements tend to separate.
Reheating: When ready to enjoy another delicious bowl, simply reheat on the stove or in the microwave until warmed through.
Recipe Card with Ingredient Amounts and Instructions
- ½ pound bacon, uncooked, chopped
- 1 tablespoon unsalted butter
- 3 leeks, large in size, thinly sliced with the thick green parts discarded
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 6 cups low-sodium chicken broth, low-sodium (may substitute with vegetable broth)
- 6 Idaho potatoes, large in size, peeled and diced into 1-inch pieces (about 2 pounds or 5 ½ cups)
- 2 carrots, large in size, peeled and sliced into ½ inch pieces
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- Cook the bacon in a large soup pot over low-medium heat until crispy.½ pound bacon
- Remove the bacon from the pot and set aside. Drain all but 1 tablespoon of grease.
- Add the butter and leeks, and cook until the leeks are soft.1 tablespoon unsalted butter3 leeks
- Add the bay leaves, salt, thyme and pepper, and cook for another minute or until the thyme becomes fragrant.2 bay leaves1 teaspoon kosher salt1 teaspoon dried thyme½ teaspoon ground black pepper
- Pour in the chicken broth, potatoes, and carrots. Bring to a boil, then reduce to a simmer.6 cups low-sodium chicken broth6 Idaho potatoes2 carrots
- Allow the soup to simmer for 20-25 minutes or until the carrots and potatoes are tender but not overly soft.
- Use an immersion blender to blend the soup a couple of times while leaving some of the potatoes and carrots whole or in large pieces.
- Pour in the heavy cream and stir to combine. Bring the soup back to a simmer and stir in the cheese until fully melted.1 cup heavy cream1 cup sharp cheddar cheese
- Add ¾ of the cooked bacon, and top with homemade or store-bought croutons, extra shredded cheese, the remaining bacon and freshly chopped chives if desired.