Creamy Potato Leek Soup

The first snow was falling outside my kitchen window when I decided soup was non-negotiable. Something about that gray-white light made me crave something that would warm me from the inside out. I'd been meaning to try a potato leek soup for years, ever since my friend Sarah mentioned it was her winter comfort food. That afternoon, with the house quiet and turkey bacon sizzling on the stove, I finally understood what she meant.

Last winter my sister came over feeling defeated after a rough week at work. I set a steaming bowl of this soup in front of her, garnished with those crispy turkey bacon bits we both love, and watched her shoulders drop three inches. She ate in silence for five minutes, then looked up and said this was exactly what she needed. Sometimes food is just that simple.

Ingredients

• 3 large leeks (white and light green parts only): The darker green parts can be tough and bitter, so save those for homemade stock another day
• 4 medium Yukon Gold potatoes: These naturally creamy potatoes eliminate the need for flour thickeners
• 1 medium onion, chopped: Builds a savory foundation underneath the leeks sweetness
• 2 cloves garlic, minced: Add this toward the end so it doesnt burn and turn bitter
• 6 slices turkey bacon, chopped: Cook this first and use the rendered fat for extra flavor
• 2 tablespoons unsalted butter: Necessary for that luxurious finish and velvety mouthfeel
• 1 cup heavy cream: This is what transforms broth into soup
• 4 cups low-sodium chicken broth: Control your salt level by starting with low-sodium
• 1 cup water: Prevents the soup from becoming too rich or salty
• 1 teaspoon salt: Adjust this based on your broths sodium content
• ½ teaspoon black pepper: Freshly cracked makes a noticeable difference
• ¼ teaspoon freshly grated nutmeg: The secret ingredient that makes people ask whats in this
• 2 tablespoons chopped fresh chives: Adds a bright pop of color and mild onion flavor

Instructions

Get that bacon going:

Cook the chopped turkey bacon in your large pot over medium heat until its satisfyingly crisp, about 5-7 minutes, then remove it with a slotted spoon and let it drain on paper towels

Build your flavor base:

Melt the butter in the same pot and add the leeks, onion, and garlic, cooking until everything is softened and fragrant but not browned

Add the potatoes:

Toss in the diced potatoes and let them cook for about 3 minutes, stirring gently so they dont break apart

Create the soup base:

Pour in the chicken broth and water, bring everything to a boil, then reduce heat and let it simmer until the potatoes are completely tender

Transform the texture:

Use an immersion blender directly in the pot or carefully transfer to a blender in batches, pureeing until completely smooth

Add the luxurious finish:

Stir in the heavy cream, salt, pepper, and nutmeg, then heat gently for 3-4 minutes without letting it come to a boil

Make it beautiful:

Ladle into bowls and top generously with those reserved crispy turkey bacon bits and fresh chives

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This soup has become my go-to for snow days and sick friends alike. Theres something about that combination of creamy potatoes and sweet leeks that feels like being wrapped in a warm blanket. The turkey bacon on top isnt just garnish—it provides these little bursts of smoky crunch that make every spoonful interesting.

Making It Lighter

Ive made this with half-and-half when I was trying to be healthier, and honestly, it was still delicious. The soup loses some of that velvety richness but keeps all the comforting flavor. You could also use evaporated milk as a middle ground—it has the body of cream without quite as much fat.

The Nutmeg Secret

My grandmother always told me that nutmeg was the secret ingredient in creamy soups, and she was right. You dont taste it directly as nutmeg, but it somehow amplifies all the other flavors and makes the soup taste more complex. Grate it fresh right before you add it—pre-ground nutmeg is a shadow of the real thing.

Storage and Make-Ahead Tips

This soup actually tastes better the next day, which makes it perfect for meal prep or dinner parties. The flavors meld and develop overnight in the refrigerator. Store it in an airtight container for up to 4 days, though it rarely lasts that long in my house. When reheating, go low and slow—high heat can cause the cream to separate.

• Freeze the soup before adding the cream for best results
• Reheat frozen soup on the stove, not in the microwave
• Add the cream and garnishes fresh when you serve leftovers

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Serve this with a hunk of crusty bread and a simple green salad, and youve got dinner that feels like a hug. I hope it becomes part of your comfort food rotation too.

Recipe Questions & Answers

→ What type of potatoes work best for this soup?

Yukon Gold potatoes are ideal due to their creamy texture and natural sweetness, which blend smoothly when cooked.

→ Can I substitute turkey bacon with another meat?

Yes, smoked pancetta or regular bacon can be used for a similar smoky flavor, though cooking time and fat content may vary.

→ How should I prepare the leeks properly?

Slice only the white and light green parts, then rinse thoroughly to remove any hidden dirt or sand before cooking.

→ Is it necessary to blend the soup completely smooth?

Blending creates the signature velvety texture, but leaving some chunks can add rustic appeal based on preference.

→ How can I make this soup gluten-free?

This dish is naturally gluten-free, but ensure the chicken broth or any additives are labeled gluten-free to avoid contamination.

→ What garnishes complement the soup best?

Fresh chopped chives and crispy turkey bacon pieces add flavor and texture; a sprinkle of grated Parmesan or a drizzle of olive oil also works well.