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