This potato leek soup recipe is a snap to prepare, but it tastes rich and delicious! Potatoes and leeks are simmered in broth and flavored with a little bacon and cheese!
This potato leek soup is the ideal soup for this time of year. It’s not thick and hearty like this Slow Cooker Beef and Barley Soup Recipe or like this Easy Chipotle Brisket Chili Recipe. Instead, this soup is light in flavor and texture! Plus, leeks just make me think of spring!
What Is Potato Leek Soup?
This soup is made with only a handful of ingredients, although like many recipes, you can add ingredients as you please. This soup is made with leeks, small, baby potatoes, chicken broth, and bacon. The leeks are lightly sauteed in bacon grease (or oil if you prefer) along with a little garlic and that is your flavor base whereas the potatoes add the bulk!
WHERE IS THE POTATO LEEK SOUP RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Potato Leek Soup Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
How To Make Potato Leek Soup with Bacon
I start this soup recipe with a few slices of bacon. Remove the bacon from the soup pot, but keep some of the grease to saute your leeks. You will use the white part of the leeks for this recipe. Make sure you clean your leeks as tiny dirt particles tend to hide inside of those leeks. Finely chop the leeks and cook them until they are soft. I also add garlic and saute for just a minute.
I use 10 cups of chicken broth and allow the broth to come to boil, at which point I toss in my potatoes. I cut the potatoes into quarters, but if your potatoes are small enough, you can simply halve them. Cook the potatoes in the broth for about 10 minutes.
I whisk together milk and sour cream and whisk this mixture into the soup. You will want to do this just before serving so the sour cream doesn’t separate. Make sure you whisk the dairy mixture fully once it is added to the broth.
I like to remove the soup in batches and puree the potatoes in a blender. How much you puree is up to you. I like to leave a few potatoes chunky for texture.
Can You Freeze Potato Leek Soup?
I love freezing soup to pull them out later when needed, but this soup is not so good for the freezer. The diary will separate and potatoes aren’t the best when thawed. It is possible to freeze the soup if the potatoes are thoroughly pureed and the dairy is omitted.
Potato Leek Soup Adjustments
- To keep this “leaner”, omit the bacon and use olive oil instead.
- To make this soup vegetarian, omit the bacon and use veggie broth instead of the chicken broth.
- Use an immersion blender to puree the soup if you are able, or use a blender or food processor and puree the potatoes until you get the desired consistency.
- Half and Half can be used in place of the milk and Greek yogurt can be used in place of the sour cream.
- Top the soup bowls with the reserved bacon and with shredded cheese for the best, flavor possible!
- 4 sliced uncooked bacon
- 1 leek finely chopped
- 2 cloves mincd garlic
- 3/4 teaspoon salt
- 10 cups low sodium chicken broth
- 1 lb new potatoes, quartered
- 3/4 cup milk
- 1/4 cup sour cream
- cheddar cheese (optional)
- Heat bacon in a large stock pot over medium. When bacon is fully cooked, remove and set aside.
- Wipe out most of the bacon grease and add the leeks. Saute the leeks for 3-4 minutes until they begin to soften, add garlic and cook an additional minute.
- Season vegetables with salt.
- Stir in the chicken broth and bring to a boil
- When broth has come to a boil, add the potatoes. Bring the soup back up to a boil and reduce heat.
- Cook until potatoes have softened, about 10 minutes.
- Working in batches, remove soup to a blender (covering the top with a towel to allow steam to escape) and pulse until the potatoes are creamy. Return the mixture to the soup. Repeat as desired.
- In a separate bowl, whisk together the soup and the sour cream. Pour mixture into the hot soup whisking until completely incorporated.
- Serve soup with reserved bacon and cheddar cheese if desired.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 206 Total Fat 11g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 6g Cholesterol 19mg Sodium 427mg Carbohydrates 19g Fiber 2g Sugar 2g Protein 11g