Creamy Potato Leek Soup (Printable)

Velvety potatoes and leeks in cream topped with crispy turkey bacon.

# What You Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 medium Yukon Gold potatoes, peeled and diced
04 - 2 cloves garlic, minced

→ Meats

05 - 4 slices turkey bacon

→ Liquids

06 - 1 quart low-sodium chicken or vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 2 tablespoons olive oil

→ Spices & Seasonings

09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
11 - ¼ teaspoon dried thyme
12 - Pinch of nutmeg

→ Garnish

13 - 2 tablespoons fresh chives or parsley, finely chopped

# Steps:

01 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the turkey bacon and cook until crisp, about 5–7 minutes, turning occasionally. Remove bacon, drain on paper towels, and crumble once cool. Set aside for garnish.
02 - In the same pot, add the remaining 1 tablespoon olive oil. Sauté leeks and onion with a pinch of salt over medium heat until softened, about 5–6 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Stir in the potatoes, thyme, nutmeg, salt, and pepper. Cook for 2 minutes to blend flavors, then pour in the broth. Bring to a boil, reduce heat to a simmer, cover, and cook until potatoes are very tender, 18–20 minutes.
04 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if desired. Alternatively, blend in batches using a countertop blender and return to the pot.
05 - Stir in the milk or half-and-half. Warm the soup gently over low heat, but do not allow it to boil. Adjust seasoning with salt and pepper to taste.
06 - Ladle the hot soup into serving bowls. Top generously with the crispy turkey bacon crumbles and a sprinkle of fresh chives or parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this creamy and sophisticated.
  • The contrast between velvety soup and crispy bacon on top is genuinely addictive.
  • Works beautifully as a weeknight dinner or dressed up for company.
02 -
  • Don't skip properly cleaning the leeks by halving them lengthwise and rinsing between the layers where dirt hides, or you'll have gritty soup and regret.
  • If your soup breaks or looks separated after adding cream, whisk in a tablespoon of cornstarch mixed with cold water and it'll come back together beautifully.
03 -
  • Slice your leeks in half lengthwise and hold them under running water while separating the layers to truly remove every bit of hidden soil.
  • Keep the heat low when adding cream so it stays silky instead of breaking into an oily mess, and taste constantly as you season because you can always add more salt but can't take it back.

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