Creamy Leek & Potato Soup with Crispy Bacon
Creamy Leek & Potato Soup with Crispy Bacon
Ingredients
For the Soup Base
- 2 leeks, large, white and light green parts trimmed, cut lengthwise, chopped into 1-inch pieces, thoroughly washed; dark green parts finely diced
- 1 white onion, large, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 2 russet potatoes, large, peeled and diced into 1/2-inch cubes
- 4 sprigs fresh thyme, leaves stripped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 cups chicken broth
For the Richness
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
For the Garnish
- 6 slices bacon, cut into 1/2-inch pieces
- 2 scallions, thinly sliced
- 1 tablespoon chili oil, for drizzling
For Serving
- 4 slices rustic bread, toasted
- 2 tablespoons unsalted butter, softened, for spreading
Instructions
- 1
Prepare the vegetables: Trim, wash, and chop the white and light green parts of the leeks into 1-inch pieces. Finely dice the dark green parts of the leeks. Peel and finely dice the white onion. Peel and mince the garlic cloves. Peel and dice the russet potatoes into 1/2-inch cubes. Strip the leaves from the fresh thyme sprigs.
⏱️ 15 min
- 2
Sauté the aromatics: In a large pot or Dutch oven, melt the olive oil and 2 tablespoons of unsalted butter over medium heat. Add the chopped leeks (both light and dark green parts) and diced onion. Sauté, stirring occasionally, until softened, about 7-10 minutes. Stir in the fresh thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 10 min
- 3
Simmer the soup base: Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the diced potatoes. Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min
- 4
Cook the bacon: While the soup simmers, heat a separate pan over medium heat. Add the 1/2-inch pieces of bacon and cook until crispy and golden brown, about 7-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat. Set aside for garnish.
⏱️ 10 min
- 5
Blend the soup: Once the vegetables are tender, remove the pot from the heat. Carefully transfer the soup mixture to a blender (working in batches if necessary). Add the 1 cup of shredded sharp cheddar cheese. Secure the lid, placing a kitchen towel over it to protect from hot steam, and blend until completely smooth and creamy. Return the blended soup to the pot.
⏱️ 5 min
- 6
Serve: Ladle the hot, creamy leek and potato soup into serving bowls. Garnish generously with the crispy bacon bits, thinly sliced scallions, and a drizzle of chili oil. Serve immediately with slices of toasted rustic bread, buttered while warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Leek & Potato Soup with Crispy Bacon
Ingredients
For the Soup Base
- 2 leeks, large, white and light green parts trimmed, cut lengthwise, chopped into 1-inch pieces, thoroughly washed; dark green parts finely diced
- 1 white onion, large, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 2 russet potatoes, large, peeled and diced into 1/2-inch cubes
- 4 sprigs fresh thyme, leaves stripped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 cups chicken broth
For the Richness
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
For the Garnish
- 6 slices bacon, cut into 1/2-inch pieces
- 2 scallions, thinly sliced
- 1 tablespoon chili oil, for drizzling
For Serving
- 4 slices rustic bread, toasted
- 2 tablespoons unsalted butter, softened, for spreading
Instructions
- 1
Prepare the vegetables: Trim, wash, and chop the white and light green parts of the leeks into 1-inch pieces. Finely dice the dark green parts of the leeks. Peel and finely dice the white onion. Peel and mince the garlic cloves. Peel and dice the russet potatoes into 1/2-inch cubes. Strip the leaves from the fresh thyme sprigs.
⏱️ 15 min - 2
Sauté the aromatics: In a large pot or Dutch oven, melt the olive oil and 2 tablespoons of unsalted butter over medium heat. Add the chopped leeks (both light and dark green parts) and diced onion. Sauté, stirring occasionally, until softened, about 7-10 minutes. Stir in the fresh thyme leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 10 min - 3
Simmer the soup base: Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the diced potatoes. Pour in the chicken broth, ensuring the vegetables are mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min - 4
Cook the bacon: While the soup simmers, heat a separate pan over medium heat. Add the 1/2-inch pieces of bacon and cook until crispy and golden brown, about 7-10 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat. Set aside for garnish.
⏱️ 10 min - 5
Blend the soup: Once the vegetables are tender, remove the pot from the heat. Carefully transfer the soup mixture to a blender (working in batches if necessary). Add the 1 cup of shredded sharp cheddar cheese. Secure the lid, placing a kitchen towel over it to protect from hot steam, and blend until completely smooth and creamy. Return the blended soup to the pot.
⏱️ 5 min - 6
Serve: Ladle the hot, creamy leek and potato soup into serving bowls. Garnish generously with the crispy bacon bits, thinly sliced scallions, and a drizzle of chili oil. Serve immediately with slices of toasted rustic bread, buttered while warm.
⏱️ 5 min