Potato Leek Soup with Bacon and Chives
This hearty Potato Leek Soup with Bacon and Chives is perfect for any time of the year, and most especially wonderful once the cold weather sets in! Since we have a long winter here in Minnesota, it is one of our soups that we love to curl up with a hot bowl filled to the brim with this creamy, delicious soup while we watch one of the typical winter storms pass through.
If you’ve never tried leek before, this is a perfect recipe to try it out with for the first time! The leek adds some onion flavor, but with a different consistency (if you’re one of those people that doesn’t like to bite into onion, but love the flavor of onion, then you should really love using leek!). The leek texture in this soup combines beautifully with potatoes, and is then made even creamier by adding the heavy cream. Top it off with your favorite toppings, or add even more bacon and chives.
Our potato leek soup with bacon and chives is a very easy soup to make, and it is one that your whole family is sure to love! We like to leave ours a bit rustic (a few chunky pieces) versus blending it until completely smooth. Enjoy!
Last Updated: June 28th, 2017
Creamy, delicious potato leek soup with bacon, chives, and topped with white cheddar (plus some more bacon, a few sprigs of thyme and a swirl of heavy cream).
- 1 lb potatoes (2-3 russet potatoes, peeled and diced)
- 2 stalks leek (thin sliced)
- 3 cups chicken broth
- 2 Tbsp butter
- 1 1/2 Tbsp garlic (minced)
- 8 sprigs thyme (or 1 tsp dried thyme - more for garnish, if desired)
- 1/2 tsp each, salt & pepper (or more, to taste)
- 1 tsp turmeric
- 2-3 strips bacon (cooked, crumbled - reserve some for adding to the top when serving)
- 1 Tbsp chives (chopped)
- 1/4 cup heavy cream (more to drizzle as garnish when serving, if desired)
- 2 Tbsp smoked white cheddar (grated, optional garnish)
In a large stock pot, melt butter over medium high heat and add sliced leek. Saute the leek for a few seconds by itself, then add the minced garlic and continue to saute until the leek begins to wilt (2-3 minutes).
Add seasoning (thyme, salt, pepper) once the leek has begun to wilt. Add the chicken broth and diced potatoes, stir and add the turmeric. Stir again and cover. Reduce heat to medium and cook at a low boil until the potatoes are fork tender and come apart easily, about 15 minutes.
Once the potatoes are tender, use a hand blender to puree the soup base until it is your desired level of smoothness (we like ours a bit rustic, with a few chunks that can still be found in the soup). Add the crumbled bacon, chopped chives, and heavy cream. Stir and serve.
Top with your choice of garnish. We used some more crumbled bacon, a few sprigs of thyme, some freshly grated smoked white cheddar and a swirl of heavy cream.
Another tasty recipe brought to you by Angela @ BakeItWithLove.com