Creamy Potato, Leek, and Bacon Soup

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 leeks, white and light green parts only, sliced
• 4 cloves garlic, minced
• 6 slices bacon, diced
• 4 cups chicken or vegetable broth
• 2 cups peeled and diced potatoes (about 2 large potatoes)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
2. 2 Add butter to the pot with bacon drippings, then sauté onions and leeks until softened.
3. 3 Stir in garlic and cook for another minute until fragrant.
4. 4 Add broth, potatoes, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 Use an immersion blender to puree the soup until creamy.
6. 6 Stir in heavy cream and season with salt and pepper to taste.
7. 7 Heat through without boiling. Stir in cooked bacon.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Large pot
• Immersion blender
• Cutting board and knife

Variations

• Add a splash of white wine with the broth for extra depth.
• For a vegan version, omit bacon and use plant-based cream and broth.

Substitutions

• Substitute bacon with pancetta or turkey bacon for a different flavor profile.

Pairings

• Grilled cheese sandwiches
• A glass of Chardonnay

Nutrition

Tips

• For a richer flavor, use bacon fat for sautéing instead of all butter.
• If you prefer a smoother texture, strain the soup before blending.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with warm crusty bread or a simple green salad.

FAQ