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Creamy Potato Leek Soup with Crispy Bacon

Creamy potato leek soup with crispy bacon is simmered until the Yukon Gold potatoes are very tender, then blended smooth and finished with heavy cream. Crisp bacon adds a savory, crunchy topping to each bowl.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crispy bacon
  • 8 oz bacon thick-cut, cut into 1/2-inch pieces
For the soup
  • 2 tbsp butter unsalted
  • 2 leeks large, white and light green parts only, halved lengthwise, thinly sliced, and rinsed well
  • 2 cloves garlic minced
  • 1 tsp thyme dried
  • 2 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 6 cups chicken broth low-sodium
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the bacon
  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Pour off and discard the rendered fat, then wipe out the pot.
Make the soup
  1. Melt the butter in the Dutch oven over medium heat, add the leeks, and cook for 7 to 8 minutes until softened.
  2. Stir in the garlic and thyme and cook for 30 seconds.
  3. Add the potatoes, broth, salt, pepper, and bay leaf, and bring to a boil.
  4. Reduce the heat and simmer uncovered for 15 to 20 minutes until the potatoes are very tender.
  5. Remove and discard the bay leaf.
  6. Take the pot off the heat and blend the soup with an immersion blender until smooth.
  7. Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes without letting it boil.
  8. Ladle the soup into bowls and top with the crispy bacon.

Notes

Rinse the sliced leeks thoroughly to remove grit. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream can separate and the potatoes may turn grainy. For a lighter option, use half-and-half in place of the heavy cream.