Creamy Potato Leek Soup

There's something about the smell of leeks softening in butter that makes a kitchen feel instantly warm. I discovered this soup by accident one rainy afternoon when I had a bag of leeks that needed using and some turkey bacon in the fridge. What started as improvisation became the kind of soup I now make whenever someone needs comfort in a bowl, whether it's for a quiet weeknight or when friends stop by unexpectedly.

I remember making this for my neighbor who had just moved in, and she ate three bowls before telling me it reminded her of her grandmother's cooking, but better. That's when I knew this recipe had staying power. It became our unofficial welcome-to-the-neighborhood dish.

Ingredients

• Leeks: The true star here, they turn sweet and mild when cooked down, giving the soup its signature delicate flavor that plain onions can't match.
• Yukon Gold potatoes: These have enough starch to naturally thicken the soup when blended, creating that luxurious creaminess without needing extra cream.
• Turkey bacon: Lardons would be traditional, but turkey bacon is what I reach for, and it adds a smoky crunch that cuts through the richness perfectly.
• Chicken or vegetable broth: Use low-sodium so you can adjust seasoning yourself as the soup reduces.
• Whole milk or half-and-half: Either works, but half-and-half gives a more decadent finish if you're feeling indulgent.
• Fresh chives or parsley: Don't skip this, it's the final whisper of brightness that makes every spoonful taste fresher.

Instructions

Render the bacon:

Heat your pot with a tablespoon of olive oil and get that turkey bacon going over medium heat until it's genuinely crispy, not just cooked through. You'll hear it sizzle and smell something deeply satisfying. Drain it on paper towels and crumble it into little shards once it's cool enough to handle.

Build the base:

In the same pot with the bacon drippings and remaining oil, add your sliced leeks and diced onion with just a pinch of salt. Let them soften and turn translucent over medium heat, stirring occasionally so they don't brown. After about five minutes, add your minced garlic and cook for one more minute until the aroma fills your kitchen.

Add the potatoes and broth:

Stir in your diced potatoes, thyme, nutmeg if you're using it, plus your salt and pepper. Pour in the broth and bring everything to a rolling boil, then turn it down to a simmer and cover. Let it cook undisturbed for about 18 to 20 minutes until the potatoes break apart easily when pierced with a fork.

Blend to silky smoothness:

This is where an immersion blender saves the day—you can blend directly in the pot and feel the soup transform from chunky to velvety in seconds. If you prefer a slightly rustic texture, you can leave it a bit chunky, but the magic happens when it's completely smooth. If using a countertop blender, work in batches and be careful with the hot liquid.

Finish with cream and seasoning:

Stir in your milk or half-and-half gently and warm everything through over low heat, but never let it boil or the cream can curdle. Taste as you go and add more salt and pepper to your preference.

Serve with ceremony:

Ladle into bowls and top generously with that crispy bacon and a shower of fresh chives. The garnish isn't just decoration, it's the textural and flavor contrast that makes this soup memorable.

Save

This soup has a way of turning ordinary moments into something worth remembering. My daughter once asked for this three nights in a row, and I realized it had become the thing she reaches for when she wants comfort. That's when food stops being a recipe and becomes a memory you can taste.

The Secret to Silky Soup

The difference between good soup and great soup lives in the blending. When you puree potatoes and leeks together, the starch from the potatoes creates natural body and richness without you needing to add cream or flour as a thickener. I learned this by accident when I made a batch with regular blending, and then another where I actually let the immersion blender run for a solid minute until everything turned into silk. The second batch was noticeably better, creamier without being heavy.

Variations That Work

Once you understand the bones of this recipe, you can improvise based on what's in your kitchen. I've added a splash of white wine before the broth, which adds brightness. Sometimes I stir in a handful of spinach or kale at the very end, which wilts right into the warmth. Roasted garlic instead of raw garlic gives you a sweeter, mellower version. The structure stays the same, but small additions can shift the personality entirely.

Pairing and Serving Suggestions

Serve this with crusty bread that you can actually use to soak up every last spoonful, which is the entire point of soup. It pairs beautifully with a crisp Sauvignon Blanc or even a light Pinot Grigio if you want to get fancy. For a heartier meal, serve alongside a simple green salad with a bright vinaigrette to cut through the richness. Cold weather soup deserves good bread and good company, and this delivers both.

• A dry white wine like Sauvignon Blanc complements the leeks and cream without overwhelming the delicate flavors.
• If you're making this dairy-free, oat milk creates an even silkier texture than coconut milk, though both work beautifully.
• Make it the day before you serve it, as the flavors deepen and round out overnight in the refrigerator.

Save

This soup has taught me that the best recipes are the ones people want to eat again and again. When someone asks for your recipe, you know you've made something worth sharing.

Questions & Answers

→ Can I make this dairy-free?

Yes, substitute the whole milk with unsweetened oat milk or coconut milk to maintain creaminess without dairy.

→ What potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture, though russet potatoes can be used as a starchy alternative.

→ Is this gluten-free?

It is gluten-free provided you use certified gluten-free broth and ensure the turkey bacon contains no gluten-based additives.

→ Can I freeze the soup?

Yes, blend the soup before adding the cream. Cool it completely, freeze, and stir in the dairy when reheating to prevent separation.

→ How do I clean leeks?

Slice them lengthwise and rinse under cold water, fanning the layers to remove hidden dirt between the white and light green parts.