How To Make Potato Leek And Bacon Soup
1. Like all good soups, this one starts with bacon. Crisp your bacon in a heavy pot over medium heat. Once its crispy, transfer it to a plate lined with paper towels. Leave the fat in the pan youre going to cook the rest of the soup in the bacon grease.
2. Cook your leeks in the bacon fat until theyre soft and fragrant.
3. Add the garlic and sliced potatoes. Add the seasonings and stir to combine.
4. Add the stock, cover the pot, and bring the soup to a boil. Cook the soup until the potatoes are fork-tender.
5. Once the potatoes are cooked, use an immersion blender to puree the soup in the pot. I like to chop the bacon and garnish each serving with it.
5. We also love leek and potato soup with sour cream! Add a dollop to each serving for a creamy, tangy finish.
Why You’ll Love This Recipe
Its made with just 4 ingredients that you can find at any grocery store.
Its extremely budget-friendly as you can find a bag of potatoes for cheap!
You can make a big batch for a large family dinner or appetizer.
Its made without cream so it can easily be made dairy-free and completely vegan.
You can add your favorite herbs and spices to change it up.
It can be frozen for later use.
A great traditional Irish holiday dish to make for St. Patricks Day.
Minute Potato Leek Soup
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This EASY Potato Leek Soup is made in just 30 minutes. This is a FAMILY FAVORITE!
Potatoes and leeks are cooked with bacon to make the creamiest and most flavorful soup ever.If youre craving a warm and cozy bowl of soup, this thick and creamy potato leek soup is a great one to try.
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Silky Smooth Potato Leek Soup
This is a Rachael Ray potato soup recipe back when she did her 30 Minute Meal shows. Over the years, Ive changed enough that I can say that this is my easy potato leek soup recipe she just introduced me to the combination that is potato and leek.
Potato and leek are a classic combination, and this potato leek recipe makes the best creamy, silky soup. The best part is that you dont need any cream to make it the potatoes create that creamy texture! So, this potato leek soup with bacon recipe is the perfect creamy and healthy soup for cold weather.
Making Broccoli Cheddar Soup
Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese. Although it’s pureed, it does still have some texture in it from small bits of broccoli, which is very welcome.
There are a few keys to making this soup really special:
- Blanch the broccoli: I like to blanch the broccoli before adding it to the soup. It’s an extra step, but it means you can better control its texture in the finished soup.
- Save a few broccoli florets for garnish: I also reserve some of the blanched florets to stir in just before serving. They add a crunchy and colorful contrast to the bowl of pureed soup.
- Make it extra thick! To help thicken the soup and make it extra creamy, I add some all-purpose flour to the base.
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How To Clean And Cut Leeks
Many people dont like leeks because they think theyre too bitter. This however is due to the misconception that you use leeks much of the same way that green onions are used.
This is incorrect. Only the white and light green parts of the leeks should be used for recipes.
The dark green parts are too tough and bitter to be eaten on their own. Add the dark green parts to your stock of veggie scraps in the freezer and use then for broth making.
Rise the leeks well before cutting them. Sometimes dirt will get logged in between the layers. Dont worry, its easy to get out. For now, just rise them well and get any dirt on the outside off.
Cut off the dark green part and slice the leek in thin rings. Stop when you get just above the roots. You can compost the roots or add them to the broth bag in the freezer.
Put the rings in a bowl of cool water for a couple of minutes and swish them around to loosen the layers and remove any dirt that trapped. Scoop the leek rings out and drain them in a colander. Now theyre ready to use for potato leek soup or any other leek recipe.
Best Potato Leek Soup Ingredients
Here are notes about each ingredient, including ideas for variations and substitutions.
Potatoes My favorite potatoes for this soup are Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra-creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. But if youre like me, a little chunkiness is welcome!
Leeks Use 3 medium-sized leeks, or 2 large, using the white and light green parts only. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. Heres a handy visual guide on How To Cut & Clean Leeks. Healthy Tip: When sauteing the leeks use water instead of oil to make an oil-free soup.
Herbs I used dried thyme, but a few fresh sprigs would be great too. Ive also made this soup with one of my favorite herb blends for soup, herbes de provence, which is fantastic as well. You also find this herb in my Potato, Leek & White Bean Soup. And dont forget to add a little parsley to the soup before serving, it adds a bright, fresh flavor!
Liquids Use vegetable broth, water, or a combo of the two. I used 1 tsp of this organic Better Than Boullion veg paste . Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth.
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Potato Leek Soup Recipe
This time of year, local farmers markets are filled to the brim with the vibrant colors of fall. Pumpkins, apples and winter squash dominate the scene with their rich warm hues and bright pops of color, but venture a little deeper, and you will discover the subtle shades of fall potatoes.
Deep blues and purples, rosy reds and soft buttery yellows nowadays, there are hundreds of different kinds in all shapes and sizes and the farmers market is a great place to find these unique varieties.
Starchy potatoes, like russet potatoes, are very low in moisture. When cooked, their cells separate, becoming airy, light and fluffy. They absorb whatever you pair with them ideal for buttery fluffy mashed potatoes or baked potatoes. Their low moisture content, and high absorption makes them ideal for frying, perfect for french fries or potato pancakes. But these high starch potatoes can also too easily absorb water, so they fall apart when boiled, making them not the best choice for salads.
Conversely, waxy potatoes, including red potatoes, fingerlings, most new potatoes, and some blue potatoes, are low in starch with flesh that is characteristically creamy, firm and moist that holds its shape well after cooking. Theyre typically great for roasting in the oven, blanching, pureed in soups and baked in casseroles. Because they have a more cohesive cell structure and dont get overly mushy, they are an ideal candidate for potato salads.
Easy Creamy Potato Leek Soup
This creamy Potato Leek Soup recipe is quick, easy, and tasty! You only need 4 pantry ingredients and it’s healthy, vegetarian and vegan.
This easy 4 ingredient recipe for Potato Leek Soup is decadent and hearty despite being made without cream!
Youll love using these budget-friendly leeks and potatoes to make a vegetarian or vegan weeknight soup staple that can be enjoyed over and over.
I love having it for lunch and always make a double batch to stash some in the freezer for future meals.
I always find that the best soup recipes are the ones that can be made using simple and few ingredients.
Just a veggie or two and some cupboard staples and suddenly you have a nourishing meal.
This leek and potato soup offers a hearty texture from the potatoes and a mild onion flavour coming from the leeks. They work beautifully together.
This recipe is perfect for the colder months or to feed a crowd inexpensively.
I’m sure you’ll love it as much as we do. Sure, there are fancier recipes with lots of ingredients or handfuls of fresh herbs that you might not have on hand. Maybe you’ve tried versions from Mary Berry, Ina Garten, Delia etc…
This is my pared-back simpler version and I find that it tastes even better.
My potato leek soup recipe is similar to Julia Child’s classic French version – it’s simple and rustic. But my version doesn’t have all that unhealthy heavy cream. Instead, it’s still creamy, but easier on waistlines for modern cooking.
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Why We Love This Recipe
Its a simple, one-pot meal! This easy soup is made with only 6 basic ingredients and cooks in 1 pot for easy cleanup. Plus, its ready in 30 minutes!
When youre looking for a quick weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal. Its also great for meal prepping, and freezes well too!
How To Properly Clean Leeks
Since leeks are grown in the ground and their leaves are tightly woven together, a lot of dirt gets trapped inside. Its almost impossible to clean a leek fully without cutting it open which means they must be cleaned after you purchase them.
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What To Serve With Potato Leek Soup
Think of this potato soup as you would a potato side, but in liquid form. You don’t really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup.
Serve the soup as the starter to a steak dinner , or roasted chicken. The soup would go well with a side of greens , and/or a vinaigrette-tossed fresh salad.
Creamy Whole30 Leek And Potato Soup With Bacon
- 1tablespoonextra-virgin olive oil
- 6slicessugar-free baconthinly sliced
- 2leekswhite and light green parts only, rinsed well and thinly sliced
- 1yellow onionthinly sliced
- Kosher saltto taste
- 3clovesgarlicfinely chopped
- 1cupfull-fat coconut milk
- 3poundsyellow potatoespeeled and cubed
- 2 32-ouncecartons Kettle and Fire Organic Chicken or Vegetable Broth
- 2sprigs fresh rosemary or thyme
- 2bay leavesdry or fresh
- Freshly-cracked black pepperto taste
- ¼cupthinly sliced fresh chivesfor garnish
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What Youll Need To Make Butternut Squash Soup
While its generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so I recommend getting it prepped and ready to cook. The key to make sure the package is very fresh. The grocers rule is first in, first out so the freshest package will be towards the back of the shelf.
How To Make Leek And Potato Soup
Leek are like onions they have a pretty harsh raw flavour. So the key to a really great Leek Soup is to slowly sauté them in garlic butter until they transform and become soft and sweet. Its kind of like caramelising onions for French Onion Soup except we dont take it as far.
After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling .
Blitz, stir in cream and serve!
I like to serve mine with croutons. Just a teeny tiny sprinkle of crunchy buttery bread somehow magically makes any soup so much more fabulous.
And while this is a potato based soup, that still doesnt stop me from tearing up hunks of crusty warm bread, slathering in butter and dunking into the soup.
Carb on carb fabulousness! Nagi x
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Easy Homemade Potato Leek Soup Recipe
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Potato Leek Soup is an easy and delicious recipe. Its especially delicious on a rainy day!
I originally tried . I used to love watching her. She was always entertaining and made everything look so yummy. But her soup recipe called for simmering the vegetables for 40-50 minutes. Yeah, no. I like quick, just got home after a long day of work recipes instead.
Most potato leek soup recipes are actually a thick chowder. This recipe is much more of a thinner soup. You could thicken it with a roux if you choose.
Creamy Homemade Potato Leek Soup
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This is a very simple and very tasty recipe for classic potato and leek soup. Because this is a puréed soup, its nice to serve it with some sort of garnish, like toasted breadcrumbs. Its a simple but very tasty touch I like eating my soup with a spoonful of the crumbs in every bite.
Nearly every time I pick up the weekly farmshare, I am reminded of the saying, What grows together, goes together.
At the height of the summer, each produce box looks designed to make ratatouille. When the basil is exploding, so are the tomatoes, giving us no reason not to make Caprese salads every night for dinner. When the cilantro is abounding, so are the chilies, leaving us no choice but to make large vats of pico de gallo and sit around the bowl with a heap of chips. Theres a reason the hardy herbs like sage, rosemary, and thyme pair so well with the hardy squashes, potatoes, and root vegetables of all kinds.
The past few weeks, potatoes and leeks have been snuggling in the produce share, and though I often separate the two leeks go into this pasta carbonara, potatoes become oven fries it was time to unite them. I would be lying, too, if I didnt admit the influence of one of you , who emailed me last weekend with questions about focaccia but also to say: I was looking for a potato leek soup recipe & was shocked one did not exist on your site!
That IS shocking.
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What Is The Best Way To Clean Leeks
Slice off the top dark green part where it begins to branch out, leaving only the white and light green stalk. Slice off the bottom root end. Slice the stalk in half lengthwise to reveal the layers of the leek. Rinse under cold water to remove any dirt. Rinse the dark green portion as well, if using.
What Goes In Leek And Potato Soup
Here what you need:
Leeks essential for a LEEK soup!! Though if you are desperate to make this an leeks are obscenely expensive / you cant get your hands on them, substitute for onions
Potatoes use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. Australia: Sebago , US: Russet UK: Maris Piper
Broth I choose chicken because it has more depth of flavour than vegetable stock/broth. But vegetable stock is also ideal here!
Creamy is optional. This soup is still thick and creamy even without, it just adds a luxurious mouthfeel.
* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!
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How To Store And Freeze Broccoli Cheddar Soup
Leftovers of this soup will last in the fridge for about five days and reheat well in the microwave or over low heat on the stovetop.
You can also freeze this soup for up to three months! Let it cool completely, then transfer it to freezer containers or bags and freeze. Thaw overnight in the fridge, or reheat directly from the freezer over low heat on the stovetop.
How To Make Classic Tomato Soup
In a large nonreactive pot, heat the olive oil and 2 tablespoons of butter over medium-low heat. When butter is melted, add the onions and cook over medium-low/medium heat, stirring occasionally, until soft and translucent. Do not brown.
Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce heat to low, cover and simmer for about 30 minutes.
Use a hand-held immersion blender to puree soup until very smooth. Season to taste with salt and pepper.
Stir in remaining 3 tablespoons of butter.
Ladle soup into bowls and garnish with fresh basil, croutons, and a generous sprinkling of Parmigiano-Reggiano.
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