The Potato-Leek Soup is a delicious meal that combines simple flavors to create a meal that everyone will want to see on the table this week. It’s totally delicious!
Another kid-friendly idea is our Easy Potato Soup Recipe that doesn’t include leeks. Or go with this classic Easy Chicken Noodle Soup from Scratch.
Table of contents
recipe details
My Potato Leek Soup is a very simple soup made with potatoes, leeks, broth and cream. It’s served cold, also known as vichyssoise, but I prefer my soups hot. This delicious dish is perfect for winter.
- TASTE GOOD: This potato and leek soup has a sweet, onion flavor from the leeks and a smokiness from the bacon. It also has a rich, creamy base.
- TEXTURE: Creamy and smooth, this soup also features potato chunks, leeks, and bacon.
- TIME: This recipe takes one hour and 20 minutes.
- EASE: This is such an easy dish to prepare. It’s perfect for lunch, dinner, or leftovers the next day.
what you will need
Notes on ingredients
- Bacon- This ingredient adds a salty, smoky flavor to this delicious potato and leek soup.
- Leek- This vegetable has a sweet onion flavor that makes it the perfect addition to soups.
- Potatoes- Russets and hash browns cook best in the soup. Choose those with a high starch content to thicken the soup.
- Chicken soup- This is the base of the soup and adds flavor.
- whipped cream This makes it creamy and rich.
- Oregano- Fresh oregano adds an earthy, slightly minty flavor that goes well with the rest.
- Spices- Salt and white pepper add extra flavor to this soup.
Add-Ins and Substitutions
- make it easier- Substitute half and half or fat-free half and half for the heavy cream in this recipe to make it a little lighter.
- skip the bacon- For a vegetarian soup, omit the bacon and use vegetable broth.
- Add other vegetables- Prepare this soup with celery, carrots, broccoli, spinach, and other veggies for a chunkier soup.
- Make it dairy free- If you don’t want to use dairy, all you have to do is replace the cream with a plant-based option like coconut cream.
How to make Potato Leek Soup
- cook bacon. Cut the bacon into small pieces and cook in a stockpot over medium-high heat. Once the bacon is crispy, place it on a plate lined with kitchen paper.
- Prepare leeks. Cut off the root ends of each leek. Then cut off the dark green part and discard. Halve the remaining pieces lengthwise, then cut into small strips.
- Soak them. Soak the sliced leeks in a bowl of water to remove all dirt and debris. After the leeks have soaked for about 20 minutes, remove them from the water with a slotted spoon and place them on a paper towel.
- Sweat the garlic. Heat the bacon pot over medium-high heat and add the garlic, stirring constantly to avoid burning. You may need to add additional oil.
- Add leek and oregano. Before the garlic starts to brown, carefully add the leek and oregano. Then cook them over medium heat for about 20-25 minutes.
- Prepare and add the potatoes. In the meantime, wash, peel and dice the potatoes. Then add the potatoes, water and chicken broth to the bowl with the leeks and cook over medium-high heat until boiling. Bring the heat back to a simmer and cook for another 35 minutes.
- Season and puree. Add the salt and use an immersion blender or hand blender to puree the soup until smooth. Then add the cream and white pepper and give the soup a final mix. Surcharge.
Pro Tip: When preparing this soup, use an immersion blender or hand blender. It saves you from using your blender and washing extra dishes.
recipe tips
- Soak up some bacon fat Once the bacon is done cooking, place it on a paper towel-lined plate to soak up the excess bacon grease. Too much will make your soup oily.
- Don’t overcook the leeks You don’t want the leeks to turn brown. The goal is to soften them so they shed as much moisture as possible.
- Carefully place the leeks in the pot Be careful when placing the leeks in the hot oil. When the leek water comes into contact with the hot oil, some oil droplets will spurt up.
- Use a hand blender This saves on dishes and makes mixing this soup a breeze.
frequently asked Questions
If your potato and leek soup seems slimy, it could be because the potatoes were mashed too much. This allows too much starch to get into the soup, where it sticks together and gelatinizes.
It is up to you whether you want to peel the potatoes. Red potatoes are usually peeled, like those in this potato and leek soup, but others like red and white potatoes can be used with their skins on.
serving suggestions
This potato and leek soup is hearty and warming enough to pair well with other dishes. Serve it as a side dish or combine it with salad, vegetables or bread.
- Bread: Serve this soup with some farmhouse bread (overnight), sourdough bread, focaccia bread, or buttered brioche bread with butter.
- proteins: As an accompaniment to cast iron ribeye, air fryer chicken drumsticks, pork roast or panko crusted salmon.
- salad: Pair it with a salad like this Spinach Salad, Cucumber Radish Salad, Cucumber Tomato Feta Salad, or Tomato Garlic Salad.
- Pages: Serve this potato and leek soup with crispy air fry broccoli, air fry Brussels sprouts, bacon wrapped asparagus or roasted acorn squash.
Make this recipe ahead of time
Get ahead: You can prepare the bacon in advance and then prepare the soup. Or you can make the soup and then store it in the fridge until ready to eat.
storage: Store leftovers of this potato and leek soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Cream soups generally don’t freeze well, so it’s best to only make what you can enjoy in a few days.
More delicious soups!
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Full Recipe Guide
Potato-Leek Soup
This Potato and Leek Soup is a delicious meal that combines simple flavors to create a meal everyone will want to see on the table this week.
Press Pen rate
Servings: 8th
Calories: 321kcal
instructions
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Cut the bacon into small pieces and cook in a stockpot over medium heat. Once the bacon is crispy, place it on a plate lined with kitchen paper.
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Cut off the root ends of each leek. Then cut off the dark green part and discard. Halve the remaining pieces lengthwise. Then cut each leek into small strips.
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Soak the chopped leeks in a bowl of water. This allows all of the dirt and debris from the leeks to fall to the bottom of the bowl.
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After the leeks have soaked for about 20 minutes, remove them from the water with a slotted spoon and place them on a paper towel.
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Turn the pot of bacon fat over medium-high heat and add the garlic, being careful to stir constantly so it doesn’t burn. You may need to add extra oil to the pot. It really depends on how much fat the bacon has released.
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Before the garlic starts to brown, add the leeks and oregano. Be careful when placing the leeks in the hot oil. When the leek water comes into contact with the hot oil, some oil droplets will spurt up.
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Cook the leeks over medium heat for about 20-25 minutes. You don’t want the leeks to turn brown. The goal is to soften them so they shed as much moisture as possible.
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In the meantime, wash, peel and dice the potatoes.
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Add the potatoes, water, and chicken broth to the bowl with the leeks and cook over medium-high heat until simmering. Bring the heat back to a simmer and cook for another 35 minutes.
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Add the salt and use an immersion blender or hand blender to puree the soup until smooth.
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Add the cream and white pepper and give the soup a final mix.
Remarks
Serve with the reserved bacon bits and freshly chopped chives.
Nourishment
Calories: 321kcal | Carbohydrates: 54.1G | Protein: 9.2G | Fat: 7.9G | Saturated Fatty Acids: 4.2G | Cholesterol: 26mg | Sodium: 955mg | Fiber: 5.9G | Sugar: 4.1G
This recipe was originally posted on August 25th, 2015, we’ve tweaked it a bit since then.
Hello, I’m Dina, so glad you stopped by! I think life is too short for bad coffee and boring meals. With my easy-to-follow step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!