Creamy Potato Leek Soup

Last winter my kitchen was freezing and I craved something that would warm me from the inside out. I threw together whatever I had on hand and this creamy soup was born. The way the turkey bacon sizzled and filled the entire apartment with its smoky aroma made it impossible to wait for dinner.

My roommate walked in while I was puréeing the soup and literally hovered over the pot until it was ready. Now she requests it every time the temperature drops below fifty degrees.

Ingredients

• 2 large leeks: The white and light green parts bring a subtle sweetness that balances the rich cream
• 4 medium Yukon Gold potatoes: These buttery potatoes break down beautifully and create natural thickness
• 2 cloves garlic: Minced fresh adds a background note that ties everything together
• 1 medium onion: Diced small creates a sweet foundation for the soup base
• 6 slices turkey bacon: Chopped and crisped to perfection for that irresistible smoky crunch
• 1 cup heavy cream: The key to achieving restaurant quality velvety texture
• 4 cups low sodium broth: Chicken or vegetable works but low sodium lets you control the seasoning
• 2 tbsp unsalted butter: Adds richness to the sautéed vegetables
• 1 tbsp olive oil: Perfect for rendering the turkey bacon without burning
• 1 bay leaf and ½ tsp dried thyme: These herbs add subtle depth without overpowering
• Salt and pepper: Essential for bringing all the flavors forward
• Chopped chives or parsley: Fresh garnish adds color and a bright finish

Instructions

Crisp the bacon:

Heat olive oil in your large pot over medium heat and add the chopped turkey bacon. Cook for about 5 minutes until it reaches perfect crispiness then remove with a slotted spoon and let it drain on paper towels.

Build the base:

Melt the butter in the same pot and add your leeks and onion. Sauté them for 5 to 7 minutes until they are soft and translucent then stir in the garlic for just 1 minute until fragrant.

Simmer the soup:

Add the potatoes thyme bay leaf and broth to the pot. Bring everything to a boil then reduce heat and let it simmer for 20 to 25 minutes until the potatoes are completely tender.

Purée until smooth:

Remove the bay leaf and use your immersion blender to purée the soup until perfectly silky. If using a countertop blender work in batches and be careful with hot liquid.

Add the cream:

Stir in the heavy cream and season generously with salt and pepper. Let it warm through for 2 to 3 minutes but whatever you do do not let it come to a boil.

Finish and serve:

Ladle the hot soup into bowls and top generously with the crispy turkey bacon. Garnish with chives or parsley if you have them on hand.

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This soup has become my go to when friends need comforting. Something about the creamy warmth and crispy toppings makes people feel taken care of.

Making It Lighter

Half and half or whole milk work beautifully instead of heavy cream. The soup will still be satisfying just slightly less decadent.

The Vegetarian Version

Simply skip the turkey bacon and use vegetable broth instead of chicken broth. The soup remains incredibly satisfying without the meat.

Perfect Pairings

A crusty baguette for dipping is non negotiable in my house. Something about soaking up that velvety broth with bread makes it a complete meal.

• Sauvignon Blanc cuts through the richness perfectly
• A simple green salad balances the heaviness
• Roasted vegetables make it feel like a proper dinner

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There is something deeply satisfying about a soup that feels luxurious but comes together in under an hour.

Recipe FAQs

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be substituted for turkey bacon. It will add a smokier, richer flavor but may increase fat content.

→ Is it possible to make this dairy-free?

For a dairy-free option, replace heavy cream with coconut milk or plant-based cream, and use olive oil instead of butter.

→ How do I achieve a smooth texture in the soup?

Blend the cooked ingredients using an immersion blender or countertop blender until fully smooth and creamy.

→ What herbs complement this flavor profile?

Dried thyme and bay leaf are used during cooking; garnish with fresh chives or parsley for added brightness.

→ Can I prepare this soup in advance?

Yes, this soup reheats well. Store in an airtight container in the refrigerator for up to three days.