January 25, 2026

Creamy Potato Leek Soup Recipe Easy Homemade with Crispy Bacon

Name: Creamy Potato Leek Soup Recipe Easy Homemade with Crispy Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 large leeks, white and light green parts only, cleaned and sliced; 4 medium russet potatoes, peeled and diced; 4 cups (960 ml) low-sodium chicken or vegetable broth; 1 cup (240 ml) whole milk or heavy cream; 3 tablespoons unsalted butter; 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 6 slices thick-cut bacon; Optional garnishes: chopped fresh chives or parsley, extra virgin olive oil drizzle, sharp cheddar cheese sprinkle

Ready In 40-45 minutes

Servings 4-6 servings

Difficulty Easy

One chilly evening, I found myself rummaging through the fridge, hoping to put together something quick but satisfying. Honestly, I wasn’t in the mood for a complicated meal—just something warm, cozy, and comforting. That’s when I spotted a bunch of leeks, a few potatoes, and some leftover bacon from breakfast. I figured, why not? I tossed them together, half expecting it to be a forgettable dinner. But, surprise! The creamy potato leek soup with crispy bacon comfort became an instant favorite. The way those tender leeks blend with the velvety potatoes, all topped with salty, crunchy bacon—it’s like a hug in a bowl, you know?

I didn’t expect to be making this soup three times in the same week, but here we are. It’s the kind of dish that’s both humble and satisfying, perfect for quiet nights when you just want to wrap yourself up in something delicious without fuss. And, honestly, that crispy bacon on top? Game changer. It adds just the right amount of texture and that smoky punch that keeps you coming back for more. This recipe stuck with me not just because it tastes amazing, but because it’s one of those meals that turns simple ingredients into pure comfort.

Why You’ll Love This Recipe

Having tested this creamy potato leek soup with crispy bacon comfort multiple times, I can say it’s a winner for many reasons. Here’s what makes it stand out:

Quick & Easy: Ready in under 45 minutes, making it perfect for busy weeknights or when you want something soothing without the wait.
Simple Ingredients: Uses pantry staples plus fresh produce you can find year-round, so no frantic grocery runs required.
Perfect for Cozy Evenings: Ideal for curling up on the couch, casual family dinners, or even impressing guests without breaking a sweat.
Crowd-Pleaser: The combination of creamy soup and crispy bacon always gets rave reviews from kids and adults alike.
Unbelievably Delicious: The silky texture of the soup balanced with the salty crunch of bacon makes for an irresistible flavor and mouthfeel.

What really sets this recipe apart is the gentle cooking of the leeks to bring out their natural sweetness, paired with the smoothness of potatoes blended just right—not too thick, not too thin. Plus, the crispy bacon sprinkled on top isn’t just a garnish; it’s the finishing touch that adds personality and depth. This isn’t just another potato soup—it’s comfort food done thoughtfully, with a little flair and a lot of heart.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, and the fresh elements make it feel special.

For the Soup Base:

3 large leeks, white and light green parts only, cleaned and sliced (look for firm, fresh leeks with no wilting)
4 medium russet potatoes, peeled and diced (starchy potatoes work best for creamy texture)
4 cups (960 ml) low-sodium chicken or vegetable broth (I prefer homemade or a trusted brand like Swanson)
1 cup (240 ml) whole milk or heavy cream (use dairy-free milk if preferred, like oat or cashew cream)
3 tablespoons unsalted butter (adds richness and smooth mouthfeel)
2 cloves garlic, minced (for subtle depth)
Salt and freshly ground black pepper, to taste

For the Crispy Bacon Topping:

6 slices thick-cut bacon (I like Applewood smoked bacon for that smoky flavor)

Optional Garnishes:

Chopped fresh chives or parsley (for a pop of color and freshness)
A small drizzle of extra virgin olive oil or a sprinkle of sharp cheddar cheese (for extra indulgence)

If you want to swap things up, Yukon gold potatoes can work but might yield a slightly less creamy texture. And if bacon isn’t your thing, crispy pancetta or smoked turkey bacon make excellent alternatives. I usually stick to what I know works best, but don’t be shy to experiment a bit!

Equipment Needed

Large heavy-bottomed pot or Dutch oven – essential for even cooking and preventing scorching; I’ve found my 6-quart Dutch oven is just right for this recipe.
Sharp knife and cutting board – for slicing leeks and dicing potatoes; a serrated peeler helps with potatoes if you prefer.
Slotted spoon or spider strainer – handy for removing bacon bits from the pan without losing that flavorful fat.
Immersion blender or countertop blender – to puree the soup to that silky smooth consistency. I usually use an immersion blender directly in the pot; it’s less messy and faster.
Measuring cups and spoons – for accuracy, especially with liquids and seasonings.

If you don’t have an immersion blender, a regular blender works fine—just blend in batches and be careful with hot liquids. For a budget-friendly option, a simple potato masher can work if you prefer a chunkier texture. Keeping your knives sharp and your pot seasoned properly makes all the difference with this kind of cooking.

Preparation Method

creamy potato leek soup preparation steps

Prep the Leeks: Slice the white and light green parts of the leeks into thin rounds. Rinse thoroughly in a bowl of cold water to remove any grit or dirt. Drain well. This step is crucial because leeks tend to trap dirt between layers.
Cook the Bacon: In your large pot, cook the bacon over medium heat until crispy, about 8–10 minutes. Use a slotted spoon to remove the bacon pieces and set them aside on paper towels to drain. Leave the rendered bacon fat in the pot; it adds incredible flavor to the soup.
Sauté the Leeks and Garlic: Add butter to the bacon fat and melt over medium-low heat. Toss in the leeks and garlic, cooking gently for about 10 minutes, stirring often, until the leeks are tender and translucent but not browned. This slow cooking brings out their natural sweetness.
Add Potatoes and Broth: Stir in the diced potatoes, then pour in the chicken or vegetable broth. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until the potatoes are fork-tender.
Puree the Soup: Remove from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and return to the pot.
Finish with Cream and Season: Stir in the milk or cream. Season with salt and freshly ground black pepper to taste. Warm over low heat for 5 minutes, but don’t let it boil—this keeps the cream from curdling.
Serve: Ladle the soup into bowls. Sprinkle generously with the crispy bacon bits and garnish with chopped chives or parsley if desired.

Pro tip: If your soup feels too thick, add a little extra broth or milk to loosen it up. Also, when pureeing, be mindful of splashes—hot soup can surprise you! Letting the soup cool slightly before blending helps avoid that.

Cooking Tips & Techniques

Making creamy potato leek soup with crispy bacon comfort is straightforward, but a few kitchen tricks make it even better.

Leek Cleaning: Leeks grow in dirt and sand, so slice then rinse thoroughly. Otherwise, you’ll end up with gritty soup—definitely a mood killer.
Low and Slow Sauté: Cook the leeks gently over medium-low heat to coax out sweetness without browning. If they brown, the flavor can turn bitter.
Rendering Bacon Fat: Don’t toss that bacon fat! It’s liquid gold for flavor. Use it to sauté your leeks instead of plain butter for a smoky undertone.
Consistent Pureeing: For the creamiest texture, use an immersion blender in the pot. It’s faster and safer. If using a regular blender, let the soup cool a bit and blend in batches to avoid accidents.
Seasoning Last: Salt levels can change after pureeing and adding cream. Taste and season at the end to hit just the right balance.
Timing: Multitask by prepping leeks and potatoes while bacon cooks—this saves a few minutes without stress.
Storage Tip: Soup thickens as it chills. Thin it with a splash of broth or milk when reheating to bring back that fresh-from-the-pot feel.

Variations & Adaptations

This creamy potato leek soup with crispy bacon comfort is versatile, so you can tweak it to suit your needs or mood.

Vegetarian Version: Skip the bacon and use olive oil or butter to sauté the leeks. Add smoked paprika or liquid smoke for that smoky depth.
Vegan Adaptation: Use dairy-free cream (such as coconut or cashew cream) and vegetable broth. Replace bacon with crispy smoked tempeh or coconut bacon for texture.
Low-Carb Option: Swap potatoes for cauliflower florets. The soup will still be creamy but with fewer carbs.
Seasonal Twist: In summer, add fresh herbs like thyme or tarragon. Autumn calls for a pinch of nutmeg or a swirl of pumpkin puree stirred in at the end.
Cheesy Upgrade: Stir in grated Gruyère or sharp cheddar just before serving for extra richness.

One version I love is adding a bit of caramelized onion along with the leeks, which ups the sweetness and complexity. It’s a small step that makes a noticeable difference.

Serving & Storage Suggestions

This soup shines served hot and fresh, but it also keeps well—making it a great make-ahead meal.

Serving: Ladle into warm bowls to keep the soup cozy longer. Top with crispy bacon bits and a sprinkle of fresh herbs for color and crunch. A side of crusty bread or a simple green salad pairs beautifully.
Storage: Let cool completely before transferring to airtight containers. Refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months.
Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream to loosen thickened soup.
Flavor Development: The flavors meld beautifully overnight, so leftovers taste even better the next day.

Nutritional Information & Benefits

This creamy potato leek soup with crispy bacon comfort is a hearty, satisfying meal that also offers some nutritional perks. Here’s a rough estimate per serving:

Nutrient	Amount
Calories	320 kcal
Protein	10 g
Fat	18 g
Carbohydrates	28 g
Fiber	3 g
Sodium	450 mg

Potatoes provide complex carbs and vitamin C, while leeks are a good source of vitamins A and K plus some antioxidants. Bacon adds protein and fat, but you can adjust the amount or swap for leaner options if you want to keep it lighter. For anyone watching gluten, this recipe is naturally gluten-free as long as you check your broth label.

From a wellness standpoint, it’s a comforting way to get some veggies in your day without feeling like a chore. The creamy texture feels indulgent but comes from simple, whole ingredients you can trust.

Conclusion

This creamy potato leek soup with crispy bacon comfort is more than just a recipe; it’s a little ritual of warmth and ease when life feels busy or chilly. It’s flexible enough to fit your pantry, your mood, or your dietary needs, which is why I keep coming back to it. Whether you’re making it as a solo dinner or sharing it with friends, it’s that bowl of cozy that feels like home.

Feel free to tweak the toppings or creaminess to your liking—and don’t be shy about adding a little extra bacon if you’re feeling indulgent. This soup has a way of making simple moments feel special, and I hope it does the same for you. If you try it, I’d love to hear how you made it yours.

Here’s to many cozy bowls and crispy bites ahead!

FAQs

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day after the flavors meld. Just store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.

How do I clean leeks properly?

Slice the white and light green parts, then soak them in a bowl of cold water. The dirt will sink to the bottom. Lift the leeks out with your hands or a slotted spoon and drain.

Can I use a different type of potato?

Russet potatoes work best for creaminess, but Yukon gold can be used for a slightly waxier texture. Avoid waxy potatoes like red potatoes as they don’t break down as well.

What can I use instead of bacon?

For vegetarians, try smoked paprika or smoked salt for flavor, or crispy smoked tempeh or mushrooms for texture. Turkey bacon works as a leaner option too.

Is it okay to use an immersion blender?

Yes! An immersion blender is perfect for pureeing soups directly in the pot, making cleanup easier and speeding up prep. Just be careful of hot splashes.

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