Creamy Potato Leek Soup (Printable Version)

Velvety blend of potatoes and leeks with crisp turkey bacon, perfect for warming up cold days.

# 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
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped

→ 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, adjust to taste
11 - ½ teaspoon black pepper
12 - ¼ teaspoon freshly grated nutmeg
13 - 2 tablespoons chopped fresh chives for garnish

# How To Make It:

01 - In a large pot over medium heat, cook chopped turkey bacon until crisp. Remove with slotted spoon and set aside on paper towels.
02 - Melt butter in the same pot. Add leeks, onion, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
03 - Add diced potatoes and cook for another 3 minutes, stirring gently.
04 - Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
05 - Using an immersion blender or carefully transferring to a blender in batches, blend soup until smooth and creamy.
06 - Stir in heavy cream, salt, pepper, and nutmeg. Heat gently for 3-4 minutes without boiling.
07 - Ladle soup into bowls. Top with crispy turkey bacon and fresh chives.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The turkey bacon adds a smoky crunch that makes every spoonful interesting
  • Leftovers actually taste better the next day if they last that long
02 -
  • Hot soup expands violently in a blender so never fill it more than half full and remove the center cap to let steam escape
  • Leeks hide dirt between their layers so slice them first then swish them around in a bowl of cold water
03 -
  • The nutmeg is optional but it is the secret ingredient that makes people ask what is in this
  • Let the soup cool completely before refrigerating and it will taste even better the next day

Return