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Perfect Potato & Leek Soup | Recipe
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

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

Course: Soup
Cuisine: American
Keyword: Potato and Leek Soup
Servings: 6 Servings
Calories: 293 kcal
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 + 3/4 c Half and Half
  • 2 1/2 tsp Kosher Salt
  • 1 tsp Ground Mustard Powder
  • 1/2 tsp Black Pepper
  • c Freshly Grated Cheddar for garnish
  • 2 tbsp Freshly Minced Chives for garnish
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with cheddar cheese, reserved bacon pieces, and fresh chives.

Recipe 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 Facts
Perfect Potato & Leek Soup | Recipe
Amount Per Serving
Calories 293 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 1263mg55%
Potassium 813mg23%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 1g1%
Protein 11g22%
Vitamin A 551IU11%
Vitamin C 20mg24%
Calcium 67mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.