Cream of Potato and Leek Soup (with Bacon)

September has arrived with crispness, backpacks, and school buses. This time of year is synonymous with soup. There’s just something special about dipping freshly baked bread into a bowl of steaming soup. This recipe is a long time favorite of mine for its velvety smoothness, comforting flavor, and simple ingredients.

You’ll need:

  • Potatoes (1 per person, +1, cubed)
  • Leeks (2-3, sliced)
  • Onions (2 medium, diced)
  • Garlic (3-5 cloves, diced)
  • Bacon (1/2 slice per person)
  • Whole milk (1 cup)
  • Chicken (or Vegetable) stock (2 cups)
  • Garlic powder (2 tsp)
  • Salt & Pepper (2 tsp, to taste)
  • 10 minutes prep
  • 20 minutes cooking
  • Serves 6-8

Step 1: Potatoes

  1. Wash and remove any bad spots, but keep most of the skin
  2. Slice the potatoes in 1/2 inch wide slices
  3. Turn over and remove the bottom slice so they lay flat
  4. Cut slices length-wise about 1/2 inch wide
  5. Keep the slices together, and rotate a half turn
  6. Cut the slices into bite-sized pieces, about 1/2 inch wide
  7. Place into a large pot
  8. Cover with water and add a teaspoon of salt
  9. Bring to a boil
  10. Remove from the heat and drain half of the water
  11. Add the chicken stock
  12. Add garlic powder, salt, and pepper

Step 2: Leeks, onions, garlic, and bacon!

  1. Wash the leeks thoroughly
  2. Slice into circles about 1/4 inch wide
  3. Dice the onions and garlic
  4. Cut the bacon into bite size pieces
  5. Cook the bacon for about 3 minutes
  6. Remove the bacon and place on a paper towel
  7. Add the onion, garlic, and leeks to the bacon grease (yes!)
  8. Sauté for about 5 minutes until the leeks and onion start becoming translucent
  9. Set aside a spoonful per person of the leek/onion mixture (just trust me)

Step 3: Combine Step 1 and Step 2

  1. Stir in the sautéed leeks, onion, and garlic to the potatoes
  2. Stir in the milk
  3. Cook for about 5-10 minutes to bring back up to temperature
  4. Turn the heat off
  5. Purée the ingredients using an immersion blender
  6. If you don’t have one of these amazing tools, then use a blender

Step 4: Bowling (like plating, but a bowl)

  1. Ladle into bowls
  2. Place a spoonful of leek/onion mixture you set aside in Step 2 in the middle of the soup
  3. Add several pieces of bacon on top
  4. Spice it up with some jalapeno hot sauce, at least that’s what I do
  5. Serve with some fresh bread
  6. Enjoy!

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Comments: 8

  1. Don March 24, 2013 at 1:28 pm Reply

    This sounds very good! And, seeing that you posted it on my late fathers birthday, this is a sign for me!! My wife is working today, she LOVES this kind of soup, so I guess I will surprise her with it tonight!!

    • Nathan March 24, 2013 at 7:18 pm Reply

      Thanks for such a great comment and sentiment. Would love to know how it turns out.

  2. ashley May 17, 2012 at 8:51 pm Reply

    how many potatos did you use in this recipie

    • Nathan May 17, 2012 at 10:30 pm Reply

      I used one large or two medium per person, plus an extra one. One 5 pound bag should be plenty.

  3. Jennifer Hopper September 18, 2011 at 10:33 am Reply

    This looks amazing Nathan! I’ll try it out when I’m not so pregnant! The photos look great too :)

    • Nathan September 18, 2011 at 9:49 pm Reply

      Thanks Jenny, maybe we’ll come up and visit so I can make this for you!

  4. Christopher Hopper September 18, 2011 at 3:01 am Reply

    How in the world can you make me hungry at 3:01am? I want this NOW! ch:

    • Nathan September 18, 2011 at 9:49 pm Reply

      Sorry, maybe you shouldn’t be up at 3am! :)

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