Creamy Potato Leek Soup

The first time I made this soup was during a particularly brutal February when my apartment heater decided to quit. Something about the way leeks melt into sweetness when they cook made the whole kitchen feel warmer even before the soup was done.

I served this at a small dinner party last winter and watched my friend Sarah practically inhale it. She asked for the recipe before she even finished her bowl which I consider the highest possible compliment.

Ingredients

• 3 large leeks: The white and light green parts become incredibly sweet when cooked slowly—rinsing them thoroughly removes any hidden grit
• 4 medium Yukon Gold potatoes: These naturally cream when blended creating that velvety texture without adding much starch
• 1 medium onion: Builds the aromatic foundation with the leeks
• 2 cloves garlic: Mince it right before adding so it doesnt turn bitter
• 6 slices turkey bacon: Provides that perfect smoky contrast to the creamy base
• 2 tablespoons unsalted butter: Cooks the vegetables gently without burning
• 1 cup heavy cream: The secret to restaurant quality richness
• 4 cups low sodium chicken broth: Control the salt yourself later
• 1 cup water: Thins the broth just enough without diluting flavor
• 1 teaspoon salt: Adjust based on your broth
• ½ teaspoon black pepper: Freshly ground makes a difference
• ¼ teaspoon freshly grated nutmeg: Just a whisper adds warmth most people cant quite identify
• 2 tablespoons chopped fresh chives: Adds brightness and color on top

Instructions

Crisp the bacon:

Cook the turkey bacon in a large pot over medium heat until it gets beautifully crisp. Remove it with a slotted spoon and let it drain on paper towels.

Soften the aromatics:

Melt the butter in that same pot and toss in the leeks onion and garlic. Let them cook slowly for about 5 minutes until theyre soft and fragrant.

Start the potatoes:

Add the diced potatoes and stir gently for another 3 minutes. This helps them start absorbing flavor before the liquid even goes in.

Simmer everything:

Pour in the chicken broth and water then bring it to a boil. Turn down the heat and let it simmer until the potatoes are completely tender about 15 minutes.

Blend until smooth:

Use an immersion blender right in the pot or carefully transfer batches to a blender. Keep blending until it looks like silk.

Add the cream:

Stir in the heavy cream salt pepper and nutmeg. Heat it gently for 3 to 4 minutes but dont let it come to a boil or the cream might separate.

Finish and serve:

Ladle the soup into bowls and top with that crispy turkey bacon and fresh chives. Watch people lean in before they even take a bite.

Save

This soup has become my go to when friends need comforting. Something about that first creamy spoonful followed by the crunch of bacon just makes people pause and take a breath.

Making It Lighter

Half and half works beautifully instead of heavy cream if you are watching the richness. The texture stays luxurious but the whole bowl feels a little lighter on the stomach.

Vegetarian Option

Swap the chicken broth for vegetable and skip the bacon entirely. You can add a pinch of smoked paprika to mimic that smoky depth or just let the leeks shine on their own.

Serving Ideas

A slice of crusty gluten free bread turns this into a proper meal. Sometimes I add a dollop of sour cream on top or drizzle really good olive oil over the bacon before serving.

• Grate some Parmesan over the top right before serving
• A pinch of red pepper flakes adds gentle warmth
• Make extra bacon because people will want more

Save

There is something deeply satisfying about a soup that looks so elegant but comes from such humble ingredients. This is the kind of cooking that feels like giving someone a hug.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Yukon Gold potatoes are preferred for their creamy texture and ability to blend smoothly into the soup.

→ Can turkey bacon be substituted or omitted?

Yes, turkey bacon adds a crisp texture and savory taste, but it can be omitted for a vegetarian option or replaced with another smoked meat.

→ How is the creamy texture achieved?

The potatoes are cooked until tender and then blended with heavy cream, creating a smooth, velvety consistency.

→ What cooking tools are needed?

A large pot for cooking, a blender or immersion blender for pureeing, and a ladle for serving are required.

→ How can I adjust the seasoning?

Salt, pepper, and a touch of nutmeg balance the flavors; adjust according to personal taste preferences.

→ Is there a lighter alternative to heavy cream?

Half-and-half can be used as a lighter substitute, though it will produce a slightly less rich texture.