Creamy Potato Leek Soup (Printable Version)
Velvety soup featuring tender potatoes, sweet leeks, and crispy turkey bacon for cozy meals.
# 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 - 1/2 teaspoon dried thyme
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - Chopped chives or parsley
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped turkey bacon and cook until crispy, approximately 5 minutes. Remove with a slotted spoon and drain on paper towels.
02 - Melt butter in the same pot. Add sliced leeks and diced onion; sauté until softened 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 maintain a gentle simmer. Cook until potatoes are completely tender, 20 to 25 minutes.
04 - Remove and discard bay leaf. Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until velvety.
05 - Stir heavy cream into the puréed soup. Season generously with salt and freshly ground black pepper. Warm through over low heat for 2 to 3 minutes, taking care not to bring to a boil.
06 - Ladle hot soup into individual bowls. Top generously with reserved crispy turkey bacon. Garnish with chopped chives or parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The combination of silky potatoes and sweet leeks creates pure comfort in a bowl
- Turkey bacon adds a smoky crunch without overpowering the delicate flavors
02 -
- Leeks can hide grit between their layers, so slice and rinse them thoroughly before cooking
- Adding cream at the very end prevents it from separating or curdling in the hot soup
03 -
- Yukon Gold potatoes are worth seeking out because they break down more easily than russets
- Reserve a few potato cubes before blending if you prefer some texture in your soup