Creamy Potato Leek Soup (Printable)

Velvety soup featuring tender potatoes, sweet leeks, and crisp turkey bacon.

# What You Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced into ½-inch pieces
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped into ½-inch pieces

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Seasonings

10 - 1 teaspoon salt, plus additional to taste
11 - ½ teaspoon freshly ground black pepper
12 - ¼ teaspoon freshly grated nutmeg
13 - 2 tablespoons fresh chives, chopped for garnish

# How-To:

01 - Place a large soup pot over medium heat. Add the chopped turkey bacon and cook until crispy and browned, approximately 5-7 minutes. Remove using a slotted spoon and drain on paper towels. Reserve the bacon drippings in the pot.
02 - Add butter to the pot with the reserved drippings. Once melted, add leeks, onion, and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened and fragrant, about 5 minutes. Avoid browning.
03 - Add the diced potatoes to the pot. Stir gently to combine with the aromatics. Cook for 3 minutes to lightly coat the potatoes, allowing them to absorb the flavors.
04 - Pour in the chicken broth and water. Increase heat to bring the mixture to a boil, then reduce to low heat. Cover and simmer until potatoes are completely tender when pierced with a fork, approximately 15-18 minutes.
05 - Remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches, blending until smooth. Return the puréed soup to the pot if using a countertop blender.
06 - Place the pot over low heat. Stir in heavy cream, salt, pepper, and nutmeg. Heat gently for 3-4 minutes, stirring frequently, until the soup is heated through. Do not allow the soup to boil.
07 - Ladle the hot soup into individual serving bowls. Top each portion generously with the reserved crispy turkey bacon. Sprinkle fresh chives over the top as a finishing garnish. Serve immediately.

# Expert Advice:

01 -
  • The texture transforms from chunky vegetables into something silkier than you thought possible without any fancy techniques
  • Turkey bacon adds just the right amount of smoky crunch without overwhelming the delicate sweetness of leeks
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Blending hot soup requires caution—never fill your blender more than half full and vent the lid to let steam escape
  • Leeks hide dirt between their layers, so slice them lengthwise first and rinse thoroughly under running water
  • Adding cream to boiling soup can cause it to separate, so always reduce the heat first
03 -
  • Save some potato chunks before blending if you want a chunkier texture
  • Use an immersion blender if you have one—its easier and safer than transferring hot soup
  • Warm your bowls before serving to keep the soup hot longer

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