Creamy Potato Leek Soup

The first time I made this soup was during a particularly brutal February when my apartment felt like an icebox. I craved something that would warm me from the inside out, and this velvety creation did exactly that. Now it is my go-to comfort food whenever winter starts to feel endless.

My sister came over unexpectedly that snowy evening and ended up staying for hours. We sat at my kitchen table with steaming bowls, watching snowflakes pile up on the windowsill while she told me about her new job. That night turned into a monthly tradition we both look forward to.

Ingredients

• 2 large leeks: The white and light green parts offer sweetness without any harsh onion flavor
• 4 medium Yukon Gold potatoes: These potatoes naturally break down for an incredibly creamy texture
• 6 slices turkey bacon: Provides a smoky, salty contrast to the velvety soup base
• 1 cup heavy cream: Essential for that luxurious mouthfeel that makes this soup special
• 4 cups low-sodium chicken or vegetable broth: Forms the foundation without overwhelming the vegetables
• 2 tbsp unsalted butter and 1 tbsp olive oil: The perfect cooking fat duo for sautéing the aromatics
• ½ tsp dried thyme and 1 bay leaf: These herbs add subtle depth that people notice but cannot quite place

Instructions

Crisp the turkey bacon:

Heat olive oil in a large pot over medium heat, add chopped turkey bacon, and cook until perfectly crisp, about 5 minutes. Remove with a slotted spoon and set aside on paper towels to drain.

Build the flavor base:

Melt butter in the same pot and sauté leeks and onion until soft and translucent, 5 to 7 minutes. Stir in garlic and cook for just 1 minute until fragrant.

Simmer the soup:

Add potatoes, thyme, bay leaf, and broth, then bring to a boil. Reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.

Blend until smooth:

Remove the bay leaf and use an immersion blender to purée the soup until completely velvety smooth, or transfer in batches to a blender.

Add the cream:

Stir in heavy cream and season with salt and pepper. Warm through for 2 to 3 minutes, but avoid boiling to prevent separating.

Finish and serve:

Ladle into bowls and top generously with the reserved crispy turkey bacon. Sprinkle with chopped chives or parsley for a pop of color.

Save

Last winter my neighbor texted at midnight saying she had a terrible cold and no appetite. I brought over a container of this soup, and she texted the next morning that it was the first thing she had actually enjoyed eating in days. Sometimes simple food is the best medicine.

Making It Lighter

I have experimented with half-and-half and whole milk instead of heavy cream. The result is still lovely and creamy, just slightly less rich, which works beautifully for a weeknight dinner.

The Vegetarian Version

Simply skip the turkey bacon and use vegetable broth for a completely plant-based meal. The soup remains deeply satisfying, though you might want to finish with a drizzle of good olive oil for that extra touch of richness.

Perfect Pairings

A crusty baguette or warm dinner roll is non-negotiable for soaking up every last drop. This soup also pairs beautifully with a crisp Sauvignon Blanc that cuts through the creaminess.

• Make a double batch and freeze portions for lazy weeknight dinners
• The flavor actually improves overnight, so it is perfect for meal prep
• Leftovers reheat beautifully on the stove over gentle low heat

Save

There is something deeply restorative about a bowl of this soup, whether you are fighting a cold or just fighting the winter blues. I hope it brings as much comfort to your kitchen as it has to mine.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Yukon Gold potatoes are preferred for their creamy texture and ability to hold shape well when cooked.

→ Can I substitute turkey bacon with another ingredient?

Yes, turkey bacon can be replaced with smoked ham or pancetta for a similar smoky flavor and crispness.

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

Using an immersion blender or a countertop blender to purée the soup after simmering ensures a silky and even consistency.

→ Is it possible to make a lighter version of this dish?

For a lighter version, substitute heavy cream with half-and-half or whole milk to reduce richness without sacrificing creaminess.

→ What herbs enhance the flavor of this dish?

Thyme and bay leaf add subtle herbal depth, while garnishing with fresh chives or parsley brightens the final taste.

→ Can this dish be made vegetarian?

Omit turkey bacon and use vegetable broth to create a vegetarian-friendly version while maintaining full flavor.