Creamy Potato Leek Soup (Printable)
Velvety mix of potatoes, leeks, and turkey bacon, ideal for warming meals on chilly days.
# What You Need:
→ Vegetables
01 - 2 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 2 cloves garlic, minced
04 - 1 medium onion, diced
→ Meats
05 - 6 slices turkey bacon, chopped
→ Dairy
06 - 1 cup heavy cream
→ Pantry Staples
07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - Chopped chives or parsley
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add chopped turkey bacon and cook until crisp, approximately 5 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve for garnish.
02 - Melt butter in the same pot. Add sliced leeks and diced onion; sauté until soft and translucent, 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered until potatoes are very tender, 20 to 25 minutes.
04 - Remove and discard the bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer soup in batches to a countertop blender and blend until smooth.
05 - Stir in heavy cream until fully incorporated. Season generously with salt and freshly ground black pepper. Warm through for 2 to 3 minutes over low heat, taking care not to bring the soup to a boil.
06 - Ladle hot soup into individual serving bowls. Top each portion with reserved crispy turkey bacon. Garnish with chopped chives or parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The turkey bacon trick adds smoky depth without heaviness, a game changer I learned from a chef friend who swore it made all the difference
- Yukon Gold potatoes break down naturally into silk, no roux needed, which means less work and more pure potato flavor
02 -
- Immersion blenders can splatter hot soup violently, so either angle the wand downward or use a regular blender and vent it carefully
- Adding cold cream to hot soup can cause curdling, so let the cream come to room temperature while the soup simmers
03 -
- Chilling the soup overnight actually intensifies the flavors, so consider making it a day ahead when you have the time
- If you accidentally over-salt it, add a peeled raw potato and simmer for 15 minutes, it will absorb excess sodium like magic