Creamy Potato Leek Soup: Simple Elegance in Every Spoonful

Growing up, nothing signaled comfort like a steaming bowl of potato soup. This creamy potato leek soup elevates the humble potato with the delicate, sweet flavor of leeks and savory bacon. Unlike traditional potato soups that rely on loads of cheese and sour cream for flavor, this elegant version stands on its own with a perfect balance of ingredients that create rich depth without additional toppings.

Why This Recipe Works

This soup achieves its remarkable flavor through the perfect marriage of ingredients. The mild sweetness of slowly sautéed leeks combines with savory bacon, creating a flavor foundation that enhances the natural creaminess of potatoes. The finishing touch of heavy cream brings everything together for a velvety texture that satisfies without overwhelming. By cooking the bacon with the leeks, the fat infuses the entire soup with a subtle smokiness that elevates every spoonful.

Ingredients

• Fresh chives – Optional garnish that adds color and a mild onion flavor
• Leeks – Provide a milder, slightly sweet flavor compared to onions, creating the soup’s distinctive character
• Bacon – Adds a savory, smoky depth that complements the delicate leek flavor
• Russet potatoes – Create the hearty, creamy base of the soup while adding natural thickness
• Chicken stock – Forms the flavorful liquid base that infuses the potatoes as they cook
• Heavy cream – Transforms the soup into a luxurious, velvety consistency
• Salt and pepper – Balance and enhance all the flavors

Step-by-Step Instructions

1. In a large soup pot, add the sliced leeks and bacon
2. Cook on medium heat until leeks are transparent (if using very lean bacon, you may need to add 2 tablespoons of butter to prevent leeks from burning)
3. Add the potatoes to the pot, then pour in the chicken stock
4. If the chicken stock doesn’t fully cover the potatoes, add the additional water
5. Cook potatoes until tender, about 15-20 minutes
6. When potatoes are fully cooked, remove 1-2 cups of the cooking liquid
7. Puree the soup using an immersion blender (or transfer portions to a regular blender)
8. Add heavy cream and stir to combine
9. Taste and season with salt and pepper

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Freezes beautifully for up to 3 months in freezer-safe containers
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching

Like creamy soups? These creamy soups should not be missed.

• Easy Homemade Cream of Celery Soup
• Dixie Stampede’s Cream of Vegetable Soup
• Old Fashioned Potato Soup