Potato Leek Soup Recipe

Potatoes are the star of the show in this soup, but the leeks play quite a large role as well. If you are not familiar with leeks, have no fear. They are nothing to be intimidated by. Leeks are simply a mildly flavored cousin of the onion. They are perfect in recipes where one might want oniony undertones, with a hint of garlic.

Potatoes and leeks are old friends and they play along oh-so-well together. Throw in some bacon, cheddar and freshly snipped chives for a supremely delicious potato soup.

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5 from 1 vote

Perfect Potato & Leek Soup | Recipe

A creamy Potato Leek Soup Recipe spruced up with bacon, cheddar, and chives. Over-the-top comforting and perfect for serving on chilly days!

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Keyword: Potato and Leek Soup

Servings: 6 Servings

Calories: 293kcal

Author: Kelly Anthony

Ingredients

• 6 Slices of Bacon diced
• 1 tbsp Canola Oil
• 2 Leeks rinsed and sliced (white and green parts only)
• 3 c Unsalted Chicken Broth separated
• 4 Potatoes peeled and cut into 1” chunks
• 1 Bay Leaf
• 1 + ¾ c Half and Half
• 2 ½ tsp Kosher Salt
• 1 tsp Ground Mustard Powder
• ½ tsp Black Pepper
• c Freshly Grated Cheddar for garnish
• 2 tbsp Freshly Minced Chives for garnish

Instructions

• In a Dutch oven or large saucepan over medium-high heat, saute bacon for 10 minutes, or until crispy. Remove the bacon and place on a plate lined with a paper towel. Reduce the heat to medium, add the canola oil followed by the leeks and saute for 3 minutes or until softened.
• Splash in a small amount of chicken broth and using a wooden spoon, scrape the bottom of the pan releasing any browned bits on the bottom. Add in the potatoes, remaining chicken broth and bay leaf. Allow it to come to a simmer, increasing the heat to medium-high if necessary, place the lid on slightly ajar and reduce heat to medium-low to maintain a brisk simmer.
• Simmer for 25 minutes, stirring occasionally. Remove from the heat and discard of bay leaf. Use an immersion blender to break up potatoes until the soup is of a creamy consistency.* Return to the stovetop.
• Add the half-and-half, about two-thirds of the cooked bacon, salt, mustard powder, and pepper and stir until evenly combined. Resume cooking the soup over medium-low heat for 10-15, stirring occasionally.
• Garnish with cheddar cheese, reserved bacon pieces, and fresh chives.

Notes

*Alternatively, ladle the soup into a food processor or blender, a couple cups at a time, and pulse. Take care not to let steam build up in either machine. This can be accomplished by removing the tube feed from either device and covering instead with a dish towel while pulsing. Place the creamy mixture into a large mixing bowl until all of the soup has been processed.  Return soup to the Dutch oven.

Nutrition

Calories: 293kcal | Carbohydrates: 24g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 1263mg | Potassium: 813mg | Fiber: 4g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 6mg