Bacon potato and leek soup is creamy, savory, and filled with tender potatoes, buttery leeks, and smoky bacon. It is hearty enough for dinner but simple enough for a cozy lunch, with classic rustic flavor in every bowl.
Why You'll Love This Potato Leek and Bacon Soup Recipe
You will love how this soup comes together with simple ingredients that build rich, savory flavor as they cook. The combination of smoky bacon, tender potatoes, and mellow leeks makes each bowl satisfying and worth making again.
- Savory layered flavor: Bacon, leeks, and potatoes cook together to create a rich and well balanced soup base.
- Simple pantry ingredients: Everyday staples come together easily without complicated steps or hard to find items.
- Flexible texture: Blend as much or as little as you like to create a chunky or creamy bowl of soup.
Ingredients Overview
This soup starts with bacon, leeks, and potatoes, a simple trio that creates deep savory flavor as it cooks. Broth and cream bring everything together into a smooth, satisfying base while basic seasonings enhance the natural taste of the vegetables. The ingredient list is straightforward yet produces a bowl with plenty of richness and texture.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Potato Leek and Bacon Soup
Making this soup begins by cooking bacon to create a flavorful base, then sautéing leeks until soft and fragrant. Potatoes and broth are added and simmered until tender before finishing with cream for a smooth texture. Refer to the step by step visual guide below to follow each stage from cooking through serving.
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
- Add leeks and cook for 5 minutes until soft. Stir in garlic and cook another 30 seconds.
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- tir in milk (and cream if using), butter, salt, and pepper. Warm through but do not boil.
- Serve topped with crispy bacon and a sprinkle of chives.
Pro Tip
Keep bacon ready and on hand with no last minute frying or splattering with our easy Air Fryer Bacon recipe, or our bulk Oven Baked Bacon method. Store the bacon in the freezer and the bacon fat in a jar in the refrigerator for when you need just a little of either.
Serving Suggestions
Serve bacon potato and leek soup with warm Irish brown bread, Irish soda bread, or Waterford blaa rolls for dipping. The creamy potatoes, leeks, and smoky bacon make this soup filling on its own, but bread turns it into an easy lunch or simple dinner.
For a heartier meal, add a chicken salad sandwich or a simple green salad on the side. Keep the sides simple so the potato leek soup stays the main part of the meal.
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- Use pancetta instead of bacon: Pancetta adds a similar savory depth with a slightly different texture and flavor.
- Swap heavy cream for milk: Milk creates a lighter soup while still providing a creamy finish.
- Add shredded cheese: Stir in cheddar or Gruyere for extra richness and a subtle melted texture.
- Make it vegetarian: Omit bacon and use vegetable broth while adding sautéed mushrooms for savory flavor.
- Blend partially or fully: Blend some or all of the soup to adjust between chunky and smooth textures.
- Include fresh herbs: Stir in thyme or chives near the end for added brightness and aroma.
- Add extra vegetables: Carrots or celery can be sautéed with the leeks to build additional flavor and texture.
Tips for Success
Helpful tips to help you when making this recipe:
- Cook bacon first: Rendering the bacon creates flavorful drippings that build a rich base for the soup.
- Wash leeks thoroughly: Rinsing sliced leeks removes hidden grit and keeps the soup smooth and pleasant.
- Sauté leeks gently: Cooking leeks over moderate heat softens them without browning and preserves their delicate flavor.
- Cut potatoes evenly: Uniform potato pieces cook at the same rate and help create consistent texture.
- Adjust thickness at the end: Add broth or cream as needed to reach your preferred soup consistency.
Storage Options
Here is how I store leftovers when making this recipe:
- Refrigerate leftovers: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze for later: Portion soup into freezer safe containers and freeze for up to 2 months.
- Leave cream out before freezing: Freezing the soup without cream helps maintain texture and prevents separation.
- Reheat gently: Warm soup over low heat while stirring occasionally to preserve creaminess.
- Add liquid when reheating: Stir in broth or milk if the soup thickens during storage.
Related Recipes
- Instant Pot Beef Barley Soup
- Irish Soda Bread with Raisins
- Pan Seared Lamb Chops
- Air Fryer Lamb Chops
- Mini Vanilla Bean Scones
Frequently Asked Questions
The white and light green parts of the leek are typically used because they are tender and mild in flavor.
Slice the leeks and rinse them in a bowl of water so dirt falls to the bottom, then lift them out and drain.
Yukon Gold or Russet potatoes work well because they soften nicely and create a creamy texture.
Allow the potatoes to break down naturally or blend a portion of the soup to create a thicker texture.
Overblending starchy potatoes can create a gummy texture, so blend gently and only as needed.
Thyme, chives, parsley, and bay leaf all complement the mild onion and potato flavors.
Yes, though soups with dairy may separate slightly, so freezing before adding cream works best.
Hearty Sandwich Recipes
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Bacon Potato and Leek Soup
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
- 6 slices bacon chopped
- 3 large leeks cleaned and sliced (white and light green parts only)
- 3 cloves garlic minced
- 4 medium potatoes diced (Yukon gold or russet)
- 4 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup heavy cream or half and half
- 2 tablespoons butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- green onions for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon drippings in the pot.6 slices bacon
- Add leeks and cook for 5 minutes until soft. Stir in garlic and cook another 30 seconds.3 large leeks, 3 cloves garlic
- Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.4 medium potatoes, 4 cups chicken broth
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in milk (and cream if using), butter, salt, and pepper. Warm through but do not boil.1 cup milk, 1 cup heavy cream, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons butter
- Serve topped with crispy bacon and a sprinkle of chives.green onions
Notes
- Cook bacon first: Rendering the bacon creates flavorful drippings that build a rich base for the soup.
- Wash leeks thoroughly: Rinsing sliced leeks removes hidden grit and keeps the soup smooth and pleasant.
- Sauté leeks gently: Cooking leeks over moderate heat softens them without browning and preserves their delicate flavor.
- Cut potatoes evenly: Uniform potato pieces cook at the same rate and help create consistent texture.
- Adjust thickness at the end: Add broth or cream as needed to reach your preferred soup consistency.
Nutrition
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Kelly Bloom says
My family loved this!