Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large leeks (white & light green only), sliced thin (about 4 cups)
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 lb Yukon gold potatoes, peeled and 1-inch cubed
- 4 cups low-sodium chicken or vegetable stock
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp white pepper (or black pepper)
- 1 cup heavy cream
- 6 slices bacon, cooked crisp and crumbled
- 2 tbsp finely chopped fresh chives
- 1 tbsp lemon juice (optional, for brightness)
Do This
- 1. Clean leeks well; sweat in butter with garlic 6–8 minutes until tender.
- 2. Add leeks, potatoes, stock, bay leaf, salt, and pepper to slow cooker.
- 3. Cook 6 hours on LOW or 3 hours on HIGH until potatoes are very tender.
- 4. Cook bacon until crisp; crumble. Discard bay leaf.
- 5. Blend soup smooth (immersion blender best). Thin with warm stock if needed.
- 6. Stir in cream (and lemon if using); warm 5 minutes. Ladle, top with bacon and chives.
Why You’ll Love This Recipe
- Hands-off comfort: the slow cooker does the heavy lifting.
- Silky, restaurant-style texture from Yukon golds and gentle blending.
- Balanced richness: buttery leeks and cream brightened with a touch of lemon.
- Make-ahead friendly and freezer-smart (freeze before adding cream).
Grocery List
- Produce: Leeks, garlic, Yukon gold potatoes, fresh chives, lemon (optional)
- Dairy: Unsalted butter, heavy cream
- Pantry: Low-sodium chicken or vegetable stock, bay leaf, kosher salt, white or black pepper, bacon
Full Ingredients
For the soup base
- 3 large leeks (white and light green parts only), thinly sliced (about 4 cups)
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 lb Yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken stock (or vegetable stock for vegetarian)
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp white pepper (or black pepper)
To finish
- 1 cup heavy cream
- 1/8 tsp ground nutmeg (optional)
- 1 tbsp fresh lemon juice (optional, for brightness)
For the bacon-chive topping
- 6 slices bacon, cooked crisp and crumbled
- 2 tbsp finely chopped fresh chives
- Extra cream for swirling (optional)
Step-by-Step Instructions
Step 1: Prep and clean the leeks
Trim away the dark green tops and root ends, then halve the leeks lengthwise. Rinse thoroughly under cool water, fanning the layers to remove all grit. Slice thinly into half-moons until you have about 4 cups.
Step 2: Sweat leeks and garlic in butter
In a large skillet over medium heat, melt the butter. Add leeks and a pinch of salt. Cook, stirring often, until leeks are soft, sweet, and translucent, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. If the pan looks dry, add a splash of the stock to loosen any fond.
Step 3: Load the slow cooker
Transfer the buttery leeks and garlic to a 4- to 6-quart slow cooker. Add potatoes, stock, bay leaf, 1 tsp kosher salt, and white pepper. Stir to combine and make sure the potatoes are submerged.
Step 4: Cook until silky-tender
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are very tender and can be easily mashed with a spoon. While the soup cooks, crisp the bacon in a skillet over medium heat (8–10 minutes) or in a 400°F oven on a rack-lined sheet pan (12–18 minutes). Drain and crumble.
Step 5: Blend the soup smooth
Discard the bay leaf. Use an immersion blender directly in the slow cooker to blend until velvety-smooth, 1–2 minutes. For a stand blender: work in batches, filling the jar halfway, venting the lid, and covering with a towel; blend until smooth and return to the cooker. If the soup is thicker than you like, thin with 1/4–1/2 cup warm stock or hot water.
Step 6: Finish with cream and season
Stir in the heavy cream and nutmeg (if using). Cover and warm on LOW for 5–10 minutes—do not let it boil. Taste and adjust with additional salt, pepper, and the lemon juice for brightness, if desired.
Step 7: Garnish and serve
Ladle into warm bowls. Swirl a spoonful of cream if you like, then crown with crispy bacon and a generous shower of chives. Serve hot with crusty bread.
Pro Tips
- Clean leeks thoroughly—grit hides between layers. Halve lengthwise and rinse under running water.
- Yukon golds make naturally creamy soup; russets work but can taste a touch floury.
- Blend thoroughly for a restaurant-smooth texture; strain through a fine-mesh sieve for ultra-silky results.
- Don’t add cream until after blending and just before serving to prevent curdling.
- Save a tablespoon of bacon fat to sweat the leeks for extra depth, if desired.
Variations
- Vegetarian: Use vegetable stock and skip bacon. Top with crispy fried shallots or buttered toasted breadcrumbs.
- Dairy-Free: Swap butter for olive oil and heavy cream for unsweetened cashew or oat creamer (barista-style) or full-fat coconut milk.
- Chunky Style: Blend only half the soup, then mix back in for a rustic texture.
Storage & Make-Ahead
Refrigerate cooled soup (without toppings) in an airtight container for up to 4 days. Reheat gently over medium-low heat until steaming; do not boil. If it thickens in the fridge, loosen with a splash of stock or water. Freeze up to 3 months for best texture if you freeze BEFORE adding the cream; thaw overnight in the fridge, reheat, then stir in cream just before serving. Keep bacon and chives separate and add fresh at serving time.
Nutrition (per serving)
Approximate values: 390 calories; 33 g carbohydrates; 11 g protein; 27 g fat; 16 g saturated fat; 70 mg cholesterol; 920 mg sodium; 3 g fiber; 4 g sugars.
