The Comfort Bowl You Didn’t Realize You Needed: Potato & Leek Soup With Crispy Bacon Bits

Crispy bacon gives the creamy potatoes and tender leeks a smoky crunch; it’s a combination that feels downright magical. This Potato & Leek Soup with Crispy Bacon Bits is not simply food; it’s peace in a bowl, ideal for chilly nights or any time you need a savory embrace. And let’s make it deeply comforting and downright irresistible, one simple but mighty ingredient at a time. Stay a while, and yes—there are plenty of seconds!

Why This Recipe Must Be Tried?

• Before we get started—why you’re going to love making this soup:
• It’s deceptively easy but restaurant-worthy.
• Few ingredients, and yet BOLD flavor.
• Whichever you’re free to modify for dietary preferences.

Are you ready to wow yourself and your guests?

Ingredients Overview:

• Potatoes: The hero of this dish. Russets bring creaminess. Yukon Golds? A buttery touch. Whatever you’ve got, they’re the backbone of that velvety texture.
• Leeks: Leeks have a mild sweetness that offers a higher-end onion flavor without the harsh bite.
• Garlic: A few cloves of minced garlic add extra savory depth to the soup.
• Chicken Stock (or Vegetable Stock): A flavorful liquid base helps to push this soup into soul-soothing territory.
• Cream: Optional but so worth it—adds richness for silky consistency.
• Bacon: Little crispy, salty, smoky bits to sprinkle on top that make every spoonful zing.
• Butter and Olive Oil: For sautéing—and believe me, the mix adds depth without being cloying.
• Salt, Pepper, and Thyme: The holy trio for seasoning. Thyme, in particular, is especially good with both potatoes and leeks.

And let’s go through that step by step. You’ve got this!

Step-by-Step Instructions:

1. Preparation: Get Everything Ready

• Wash the leeks well: Cut them open lengthwise and rinse well—it’s in their nature to imbibe dirt. Slice into thin half-moons.
• Peel, then chop potatoes; cut into evenly sized pieces to cook uniformly.
• Mince Garlic: Mince garlic and let sit to improve flavor.

2. Crisp That Bacon Up:

• Set a skillet over medium heat.
• Add in chopped bacon and cook until crisp, stirring periodically.
• When released, remove bacon and place it onto a plate with a paper towel to soak up excess grease. Save some bacon fat, about a tablespoon or so, for flavor.

3. Add the Flavor Base:

• Melt butter and olive oil in a large pot over medium heat.
• Add leeks and a pinch of salt. Stir-fry for about 5–7 minutes, until softened and slightly golden.
• Throw in some minced garlic and cook for an additional minute—it will fill the air with delightful aromas.

4. Add Potatoes and Stock:

• Stir in chopped potatoes and toss with leeks to combine.
• Add chicken or vegetable stock until the potatoes are barely submerged.
• Add thyme, salt, and freshly ground pepper. Simmer for 20 minutes or so, or until potatoes are fork-tender.

5. Blend to your desired consistency:

• Take the pot off the heat and let the mixture cool for a couple of minutes.
• Add the soup to an immersion blender and blitz until creamy. (Or, you can slowly work the soup into a blender in batches.)
• A little heavy cream stirred in for a special decadent touch. Adjust seasoning to taste.

6. Add Bacon Magic:

• Serve soup in bowls, topped with those crisp bacon bits.
• Top with chopped fresh parsley or chives for color and an herby finish.
• Have a spoon and let the comfort come.

Serving Suggestions, Storage, Tips, and Variations

Tips to Nail This Recipe:

• Leeks are super dirty, so always rinse them well!
• If making stock, use low-sodium stock so you can better control the amount of salt.
• For super-smooth soup, strain it through a sieve after blending.

Variations to Try:

• Vegan: Substitute cream for dairy-free cream or coconut milk; substitute plant-based for butter; omit the bacon (or use plant-based “bacon” bits).
• Cheesy twist: Stir in shredded cheddar, Parmesan, or Gruyère for a gooey surprise.
• Add Heat: For spice lovers, just a sprinkle of chili flakes on top.

Storage & Reheating Notes:

• Kept in an airtight container, leftovers will last in the fridge for 4 days.
• For reheating, a splash of stock or cream helps revitalize its creamy texture.
• This soup freezes well—ideal for batch cooking.

FAQs

1. Can I make this soup without dairy?

• Yes! Just omit the cream or substitute it with coconut milk or any nondairy alternative.

2. Can’t I just leave the soup chunky without blending?

• Absolutely. If you want a chunky texture, mash potatoes with a fork or a potato masher.

3. What to serve with this soup?

• Crusty warm bread and dunking are made for each other, or you could serve it with a green salad to provide some balance.

4. Do I have to use bacon for the topping?

• Of course! Croutons, shredded cheese, fried onions, or fresh herbs are all tasty choices.

5. Can I make this in advance?

• Yes! Make it a day in advance—the flavors deepen in the fridge overnight. After that, just warm gently on the stovetop.

Ready to make this? Believe me, once you have the spoonful, you’ll be in love.