Creamy Potato Leek Soup (Print Version)

A velvety blend of potatoes, leeks, and crispy turkey bacon in a savory creamy broth.

# What You Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, sliced and thoroughly rinsed
02 - 4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice
03 - 2 cloves garlic, minced
04 - 1 medium onion, diced

→ Meats

05 - 6 slices turkey bacon, chopped into 1/2-inch pieces

→ Dairy

06 - 1 cup heavy cream

→ Pantry Staples

07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - 1/2 teaspoon dried thyme
12 - Kosher salt and freshly ground black pepper to taste

→ Garnish

13 - Fresh chives or parsley, finely chopped

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped turkey bacon and cook, stirring occasionally, until crispy and browned, approximately 5 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve the bacon drippings in the pot.
02 - Add butter to the pot with the reserved drippings. Once melted, add leeks and onion. Sauté over medium heat, stirring frequently, until vegetables are soft and translucent, 5 to 7 minutes. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Increase heat to high and bring to a rolling boil. Reduce heat to medium-low and maintain a gentle simmer until potatoes are completely tender and easily pierced with a fork, 20 to 25 minutes.
04 - Remove and discard the bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer soup in batches to a countertop blender, purée until smooth, and return to the pot. If using a blender, vent the lid and cover with a kitchen towel to prevent steam buildup.
05 - Pour in the heavy cream and stir to incorporate. Taste and adjust seasoning with salt and pepper as needed. Warm the soup over low heat for 2 to 3 minutes until heated through, stirring occasionally. Do not allow the soup to come to a boil after adding the cream to prevent separation.
06 - Ladle the hot soup into warmed serving bowls. Distribute the reserved crispy turkey bacon evenly over the top of each portion. Sprinkle with freshly chopped chives or parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The texture is impossibly silky without any fancy techniques
  • Turkey bacon adds just the right amount of smoky depth without overwhelming the delicate leeks
02 -
  • I learned the hard way that boiling cream can cause it to separate into an unappealing texture
  • Thoroughly rinsing leeks removes hidden grit that would otherwise ruin the smooth finish
03 -
  • Yukon Gold potatoes matter because russets can turn gluey when blended
  • Let the soup rest for 5 minutes before serving to allow flavors to meld

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