Potato Leek Soup – A Cozy, Classic Comfort Food
When the cold weather hits, nothing says comfort quite like a generous bowl of warm, hearty soup. And let me tell you, this Potato Leek and Bacon Soup hits all the right notes. Rich, creamy, and loaded with flavour.
With simple ingredients, this is the kind of soup that wraps you up like a cozy blanket on a chilly day. Imagine all the best parts of a loaded baked potato in soup form. It has bacon, cheese, creamy potatoes, and a touch of smoky paprika to finish it off.
One of the things I love most about this soup is how easy and affordable it is to make. Whether you’re whipping it up for a family meal or batch cooking for the week, you won’t be breaking the bank.
This Potato Leek Soup is a hearty, humble dish that truly celebrates simple, wholesome ingredients. The leeks bring in that subtle oniony sweetness, the potatoes create a creamy base, and the bacon? Well, we all know bacon takes everything up a notch!
Why You’ll Love This Potato Leek Soup Recipe
This recipe is a classic, and for good reason. The combination of leeks and potatoes creates a beautifully creamy texture that feels indulgent while still being totally approachable. The smoky bacon adds an extra depth of flavor that profoundly ties the dish together, while the leeks keep things light and fresh.
If you’ve never cooked with leeks before, don’t worry! They’re super easy to work with and add a unique layer of flavor that pairs perfectly with the heartiness of potatoes. The mild onion-like taste of leeks creates a delicate balance in the soup, making it more complex but not overpowering.
Another reason this soup stands out is its versatility. You can go as simple or as indulgent as you want. For something extra comforting, add crispy bacon, shredded cheddar, and a spoonful of sour cream. But if you’re looking to keep things light, you can skip the extras and let the leeks and potatoes shine on their own.
What Makes This Recipe Special?
This Potato Leek Soup Recipe offers a straightforward and adaptable approach. You can make one of those meals on a lazy Sunday afternoon or quickly pull it together for a weeknight dinner.
You probably have most of the ingredients in your pantry. You will love how it all comes together in just one pot. This means less clean-up, which is always a win!
The smoked paprika is a bit of a wildcard ingredient that takes this soup from good to great. The hint of smokiness pairs perfectly with the creamy potatoes and crispy bacon. It adds just the right depth to make you want more.
How to Make the Best Leek and Potato Soup
To get the best flavor out of this leek and potato soup, make sure you take the time to cook down the leeks until they’re soft and fragrant. The slow sauté process brings out their natural sweetness and makes all the difference in the result. Plus, cooking them in a bit of bacon fat (after crisping up the bacon) gives the soup an extra layer of savory goodness.
Once you cook the potatoes until soft, use an immersion blender to make the soup silky and smooth. But if you like a bit of texture, you can leave some of the potatoes chunky – this soup is all about making it your own.
After blending, adding a bit of cream or milk makes the soup rich without being too heavy. Top it all off with crispy bacon bits, shredded cheddar, and maybe some chives or green onions for a little brightness and color. Every spoonful is a perfect balance of creamy, smoky, and savory.
Tips for the Perfect Potato and Leek Soup
- Choose the right potatoes. Russet potatoes are best for this recipe. They break down well when cooked and create a creamy texture. Yukon golds can also work if you prefer a slightly waxier texture.
- Be careful when cleaning leeks. They can hold a lot of dirt between their layers. After chopping them, rinse them well in a colander. This way, you won’t bite into any grit later.
- Adjust the texture to your liking: If you prefer a chunkier soup, don’t fully blend the potatoes. Just give them a quick mash with a potato masher, leaving some larger bits for texture.
- Make it your own: You can change the richness of this soup. Just switch between cream, half-and-half, or milk based on what you like. If you’re looking for a lighter option, stick with milk or even a plant-based alternative.
Comfort in Every Bowl
This Potato and Leek Soup is the ultimate cold-weather meal. Warm, filling, and packed with all the cozy vibes you need on a chilly day.
Plus, it’s a real crowd-pleaser. Whether you’re feeding a large family or having a quiet meal at home, this soup is great for making ahead. You can easily reheat it throughout the week.
Pair it with some crusty bread for dipping, and you’ve got yourself a meal that feels like a comforting, warm hug. Whether you’re a seasoned cook or just starting, this recipe is foolproof and guaranteed to be a hit.
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Ingredients:
- 5 strips bacon
- 1 tbs olive oil
- 5 cloves garlic, minced
- 4 cups leeks, sliced
- 1 bay leaf
- 10 medium russet potatoes, peeled and chopped
- 8 cups chicken or veggie stock
- 3/4 cup milk or cream
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika
Topping
- 1/2 cup crumbled bacon
- 1/2 cup green onions, sliced
- 1/2 cup shredded cheddar cheese.
Instructions:
- In a large pot, cook 5 strips of bacon over medium heat until crispy. Remove the bacon and drain excess fat, leaving a small amount in the pot for flavor
- Add 1 tablespoon of olive oil to the pot along with 5 cloves of minced garlic, 4 cups of chopped leeks, and 1 bay leaf. Sauté until the leeks are soft and fragrant, about 5 minutes
- Add 10 peeled and chopped russet potatoes to the pot and stir to combine with the leeks and garlic
- Pour in 8 cups of stock (chicken, vegetable, or beef depending on your preference) and bring the mixture to a boil
- Once boiling, reduce the heat to low, cover the pot, and let the potatoes cook for about 15-20 minutes or until they are tender
- Once the potatoes are soft, remove the bay leaf and add ¾ cup of cream or milk to the soup.
- Season with 1 ½ teaspoons of salt and ½ teaspoon of smoked paprika. Adjust seasoning to taste if needed
- Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some of the potatoes unblended
- Serve the soup hot, topped with crumbled bacon, shredded cheddar cheese, and a sprinkle of chives or green onions
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Good looks great