Creamy Potato Leek Soup (Print Version)

Velvety soup mixing Yukon potatoes, leeks, and crispy turkey bacon for warming comfort.

# What You Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Seasonings

10 - 1 teaspoon salt, adjust to taste
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon freshly grated nutmeg
13 - 2 tablespoons chopped fresh chives for garnish

# How to Prepare:

01 - Cook chopped turkey bacon in a large pot over medium heat until crisp. Remove with slotted spoon and drain on paper towels.
02 - Melt butter in the same pot. Add leeks, onion, and garlic. Cook, stirring occasionally, until softened, approximately 5 minutes.
03 - Add diced potatoes to the pot and cook for 3 minutes, stirring gently to coat.
04 - Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
05 - Using an immersion blender, puree soup until smooth and creamy. Alternatively, transfer carefully to countertop blender in batches.
06 - Stir in heavy cream, salt, pepper, and nutmeg. Heat gently for 3-4 minutes without allowing to boil.
07 - Ladle soup into bowls. Top with crispy turkey bacon pieces and fresh chives.

# Expert Advice:

01 -
  • The turkey bacon adds this wonderful smoky crunch on top that contrasts perfectly with the silky soup underneath
  • Its ready in under an hour but tastes like it simmered all afternoon
  • Yukon Gold potatoes naturally break down into the creamiest texture without needing much help
  • The nutmeg is this secret little ingredient that makes people ask what you did differently
02 -
  • Leeks are notoriously dirty, so after slicing them, drop them into a bowl of cold water and swish them around to let the sand settle to the bottom
  • If you're using a regular blender instead of an immersion blender, never fill it more than halfway and remove the center cap from the lid to let steam escape
  • The nutmeg is optional but genuinely makes a difference, just use a light hand because it can overpower everything else
  • This soup thickens as it sits, so if you're reheating leftovers, you might need to splash in a little more broth or water
03 -
  • Always buy extra turkey bacon because some inevitably disappears while youre cooking
  • Room temperature cream blends in more smoothly than cold cream straight from the fridge
  • If the soup seems too thick after blending, add more liquid a quarter cup at a time until its the consistency you want

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