Creamy Potato Leek Soup

The first time I made this soup, it was a rainy Tuesday and I had a CSA box full of leeks that needed using. I didn't expect much, but the way the cream folded into that golden potato puree felt like discovering something secret. My roommate walked in, stopped cold, and asked what smelled like a bistro in our tiny apartment. Now it's the soup I make when I need to feel like I have my life together.

Last winter, my sister was recovering from surgery and couldn't handle heavy meals. I brought over a batch of this, and she texted me at midnight saying she'd finished the entire container. There's something about leeks sweetening slowly in butter that makes people feel cared for, like someone took extra time just for them.

Ingredients

• 2 large leeks: Only the white and light green parts make it in, dark green goes to stock or compost, and please rinse them thoroughly because sand ruins everything
• 4 medium Yukon Gold potatoes: These cream when cooked, unlike russets which can get gluey, and peeling them makes the final texture impossibly smooth
• 2 cloves garlic: Minced fine so it melts into the leeks, not burnt, just fragrant background warmth
• 1 medium onion: Diced small to match the leeks, creating that sweet foundation that makes French onion soup so compelling
• 6 slices turkey bacon: Chopped before cooking so it crisps evenly and renders its fat, which becomes part of your flavor base
• 1 cup heavy cream: Room temperature please, and don't be tempted to skimp here, it's what transforms broth into something luxurious
• 4 cups low-sodium chicken or vegetable broth: Low-sodium lets you control the seasoning, and homemade broth will make you weep with how good it tastes
• 2 tbsp unsalted butter: Because leeks cooked in anything else taste like they're holding back
• 1 tbsp olive oil: For the bacon fat rendering, and a little fruitiness balances the richness
• 1 bay leaf: The quiet hero, adding that elusive background note people notice but can't quite name
• ½ tsp dried thyme: Fresh thyme stems work beautifully here too, just fish them out before blending
• Salt and freshly ground black pepper: Taste at every stage, because layering seasoning beats dumping it all in at the end
• Chopped chives or parsley: That pop of green makes it look intentional, like you plated this with care

Instructions

Crisp the bacon and build your base:

Heat olive oil in your largest soup pot over medium heat, add chopped turkey bacon, and let it sizzle until crisp and browned, about 5 minutes. Fish it out with a slotted spoon and reserve on paper towels, leaving all that smoky fat behind.

Sweeten the aromatics:

Melt butter into the bacon fat, then add leeks and onion, stirring until they're soft and translucent, 5 to 7 minutes. The smell should be mellow and sweet, not sharp, and that's your signal to stir in garlic for just one minute.

Simmer into submission:

Add potatoes, thyme, bay leaf, and broth, then bring everything to a gentle boil before dropping the heat to low. Let it simmer until a potato cube surrenders completely to your spoon, 20 to 25 minutes, because undercooked potatoes make grainy soup.

Purée into velvet:

Fish out the bay leaf, then use an immersion blender directly in the pot until everything is smooth and creamy, or work in batches if you're using a countertop blender. Take a moment to appreciate that transformation from chunky to clouds.

The luxury finish:

Stir in heavy cream and let it warm through for 2 to 3 minutes, but never let it boil or the cream might separate. Taste now, add salt and pepper until it sings, then ladle into waiting bowls and crown with those reserved bacon bits.

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This recipe became my go-to the year I lived alone and needed comfort food that didn't feel like giving up. I'd make a big batch on Sunday, and suddenly the week ahead felt manageable, one warm bowl at a time.

Making It Your Own

I've played with variations over the years, swapping in cauliflower for half the potatoes when I wanted something lighter. The soup still comes together beautifully, though the texture changes from velvet to something more rustic. That's the thing about this recipe, it's generous with substitutions.

The Texture Secret

After years of making this, I discovered that letting the soup cool slightly before blending gives you more control over the final consistency. Hot soup expands aggressively in a blender, and nobody wants to clean potato puree off their ceiling. A little patience saves a lot of cleanup.

Serving It Up

The right accompaniments transform this from dinner into an occasion. I always serve it with something crusty for dunking, and honestly, a glass of crisp white wine doesn't hurt either.

• Crusty sourdough or baguette slices, toasted until golden and rubbed with raw garlic
• A simple green salad with bright vinaigrette cuts through the richness perfectly
• Leftovers reheat beautifully over low heat, just stir in a splash of cream if it looks too thick

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There's something about this soup that feels like a hug from the inside out. I hope it becomes your rainy day default too.

Recipe Questions & Answers

→ Can I substitute turkey bacon with another protein?

Yes, you can use pancetta or smoked bacon for a similar smoky flavor, or omit for a vegetarian version with vegetable broth.

→ What type of potatoes work best in this dish?

Yukon Gold potatoes are ideal due to their creamy texture and ability to thicken the soup naturally.

→ How do I achieve a smooth texture in the soup?

Use an immersion blender directly in the pot or blend in batches with a countertop blender until silky smooth.

→ Can this be made dairy-free?

Replace heavy cream with coconut milk or a dairy-free alternative to maintain creaminess without dairy.

→ What herbs complement this soup best?

Dried thyme and bay leaf during cooking add subtle depth; garnish with fresh chives or parsley for brightness.