Creamy Potato Leek Soup With Crispy Bacon and Chives

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 6 cups / 1.4 L)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 3 tablespoons unsalted butter (42 g)
• 2 large leeks, white and light green parts only, cleaned and thinly sliced (about 1 lb / 450 g)
• 2 cloves garlic, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 cup (120 ml) heavy cream (optional but recommended for extra silkiness)
• 2 tablespoons finely sliced fresh chives

Do This

• 1. Clean and slice leeks; peel and cube potatoes.
• 2. Cook bacon in a pot over medium heat until crisp, 8–10 minutes; remove and crumble.
• 3. Add butter to the bacon fat, then soften leeks with a pinch of salt, 8–10 minutes; add garlic for 30 seconds.
• 4. Add potatoes, broth, bay leaf, thyme, salt, and pepper; bring to a boil, then simmer on low until potatoes are tender, 15–18 minutes.
• 5. Remove bay leaf; blend soup until smooth (immersion blender or carefully in a blender).
• 6. Stir in cream (optional), warm 2–3 minutes on low, then serve topped with bacon and chives.

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Why You’ll Love This Recipe

• Comforting, simple ingredients that turn into a creamy, classic soup.
• Leeks soften slowly in butter for sweet, mellow flavor (no harsh onion bite).
• Blends up silky-smooth, with crispy bacon for salty crunch in every bowl.
• Works for weeknights, but feels special enough for guests.

Grocery List

• Produce: 2 large leeks, 1 1/2 lb (680 g) Yukon Gold potatoes, 2 garlic cloves, fresh chives, fresh thyme (optional if using dried)
• Dairy: unsalted butter, heavy cream (optional but recommended)
• Pantry: low-sodium chicken or vegetable broth, bay leaf, kosher salt, black pepper
• Meat: thick-cut bacon

Full Ingredients

For the soup

• 6 slices thick-cut bacon (about 6 oz / 170 g)
• 3 tablespoons unsalted butter (42 g)
• 2 large leeks, white and light green parts only, cleaned well and thinly sliced (about 1 lb / 450 g)
• 2 cloves garlic, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces
• 4 cups (960 ml) low-sodium chicken broth or vegetable broth
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

To finish and serve

• 1/2 cup (120 ml) heavy cream (optional, for a richer, silkier texture)
• 2 tablespoons finely sliced fresh chives
• Extra black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the leeks and potatoes

Trim off the leek root ends and the dark green tops (save the dark greens for stock if you like). Slice the white and light green parts lengthwise, then thinly slice into half-moons.

Leeks hold onto sand, so rinse them well: place the sliced leeks in a bowl of cold water, swish vigorously, then let the grit settle for 1 minute. Lift the leeks out with your hands or a strainer (don’t pour the gritty water back over them), and pat dry.

Peel the potatoes and cut into 1-inch (2.5 cm) chunks so they cook evenly.

Step 2: Crisp the bacon

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until deeply browned and crisp, 8–10 minutes, turning as needed.

Transfer bacon to a paper-towel-lined plate. Once cool enough to handle, crumble or chop into small pieces for topping.

Step 3: Soften the leeks in butter

Carefully pour off all but 1 tablespoon of the bacon fat from the pot (leave that 1 tablespoon behind for flavor). Add the 3 tablespoons butter and let it melt over medium-low heat.

Add the sliced leeks and a small pinch of the measured salt. Cook, stirring often, until the leeks are very soft and sweet (not browned), 8–10 minutes. If they start to color, lower the heat and add a tablespoon or two of water to slow things down.

Add the minced garlic and cook just until fragrant, 30 seconds.

Step 4: Add potatoes and broth, then simmer

Add the potatoes, broth, bay leaf, thyme, remaining measured salt, and black pepper. Increase heat to high and bring to a boil.

Once boiling, reduce to a low simmer, partially cover, and cook until the potatoes are very tender and break apart easily when pressed with a spoon, 15–18 minutes.

Step 5: Blend until smooth

Remove and discard the bay leaf. Turn off the heat.

Blend the soup until silky-smooth using an immersion blender right in the pot. If using a countertop blender, blend in batches: fill the blender only halfway, vent the lid (cover with a folded towel), and blend carefully to avoid hot splatters.

After blending, taste and adjust salt and pepper as needed.

Step 6: Finish with cream (optional) and gently rewarm

Stir in the 1/2 cup (120 ml) heavy cream if using. Return the pot to low heat and warm gently until hot but not boiling, 2–3 minutes. (Boiling after adding cream can dull the fresh flavor and slightly change texture.)

Step 7: Serve with crispy bacon and chives

Ladle the soup into warm bowls. Top each bowl with a generous sprinkle of crispy bacon and sliced chives. Finish with a little extra black pepper if you like.

For the best contrast, add the bacon right before serving so it stays crisp.

Pro Tips

• Clean leeks thoroughly: Grit loves to hide between layers. A quick soak-and-lift method (not pouring) keeps your soup silky, not sandy.
• Don’t brown the leeks: Keep heat medium-low and stir often. You’re aiming for soft and sweet, not caramelized.
• Blend for longer than you think: An extra 30–60 seconds makes the potatoes and leeks noticeably smoother.
• Control thickness: If the soup is too thick after blending, stir in additional broth or water, 2 tablespoons at a time, until it pours the way you like.
• Season at the end: Potatoes soak up salt. Adjust right before serving for the most accurate seasoning.

Variations

• Classic “vichyssoise” direction: Use all chicken broth, add the cream, then chill the blended soup for at least 4 hours and serve cold with chives.
• Vegetarian: Skip bacon, use 2 tablespoons olive oil plus the butter to soften leeks, and use vegetable broth. Top with crispy fried shallots or toasted seeds for crunch.
• Extra-herby: Add 2 tablespoons chopped fresh parsley (or dill) after blending, and pulse briefly for a green-speckled finish.

Storage & Make-Ahead

Cool soup to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently over low to medium-low heat, stirring often; avoid a hard boil, especially if you added cream. For longer storage, freeze (preferably without the cream) for up to 3 months. Thaw overnight in the fridge, reheat, then stir in cream at the end if desired. Store bacon separately at room temperature for up to 1 day (or refrigerate up to 3 days) and re-crisp in a skillet over medium heat for 1–2 minutes before serving.

Nutrition (per serving)

Approximate (with cream): 420 calories, 25 g fat, 39 g carbs, 4 g fiber, 9 g protein, 980 mg sodium. Values vary by broth and bacon brand.