Creamy Potato Leek Soup with Crispy Bacon

• 4 slices thick-cut bacon, chopped
• 2 large leeks, white and light green parts only, sliced
• 4 cups peeled and diced potatoes
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Chopped chives for garnish

Steps

1. 1 Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings.
2. 2 Add leeks to the pot and sauté in bacon drippings until softened, about 5 minutes.
3. 3 Stir in potatoes, broth, water, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 20 minutes or until potatoes are tender.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches.
5. 5 Stir in heavy cream and butter until well combined and heated through.
6. 6 Crumble crispy bacon and sprinkle over each serving. Garnish with chives.

Equipment

• Large pot
• Slotted spoon
• Immersion blender or regular blender

Variations

• Add a dash of cayenne for a spicy kick.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Substitutions

• Use olive oil in place of bacon drippings for a dairy-free option.

Pairings

• Perfect with a crisp green salad or crusty bread.

Nutrition

Tips

• For extra flavor, roast the potatoes before adding them to the soup.
• Reserve some crispy bacon for garnish if you prefer a lighter soup.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a hearty meal.

FAQ