Don’t worry if you see the cooking time is around 30–40 minutes—this soup is truly simple, and I promise it’s worth every minute. You probably already have most of the ingredients in your kitchen: potatoes, bacon, a little cream, and butter or olive oil. Nothing fancy, just simple ingredients that come together to make something warm, creamy, and so satisfying.
What I love most about this potato soup is how versatile it is. For me, it’s often a workday lunch—I make a batch ahead of time, then just reheat it in the microwave, and it keeps me full and energized for the whole afternoon. On the other hand, it can also be the perfect dinner when the weather turns cold and you want something comforting.
It pairs beautifully with crusty sourdough or garlic bread, and if you’re keeping things light, a simple green salad or roasted veggies on the side is just right. For weekends or family dinners, you can make it a little heartier by stirring in leftover chicken, or serving it alongside baked salmon, grilled chicken, or even a piece of roasted fish. That’s the beauty of this soup—it’s creamy, cozy, and goes with almost anything you feel like having.
So if you’re looking for a recipe that’s easy to make, adaptable to your needs, and guaranteed to please everyone at the table, this potato soup with crispy bacon is it. Now, let’s get cooking!
This recipe creates a creamy and comforting soup with a savory garnish that adds great texture and flavor.
Ingredients
- For the Soup:
2 tbsp unsalted butter or olive oil
2-3 large leeks (about 3 cups), white and light green parts only, thoroughly washed and sliced
3-4 cloves garlic, minced (optional)
4-5 large Yukon Gold or Russet potatoes (about 2.5 lbs), peeled and diced into 1-inch cubes
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup heavy cream or half-and-half (for a richer soup)
Salt and black pepper to taste
- For the Garnish:
4-6 slices bacon, cut into small pieces (about 1/4-inch)
1 leek, green parts only, sliced into thin rings
Directions
- Prepare the Garnish:
In a small skillet or frying pan, cook the bacon pieces over medium heat until they are crispy.
Use a slotted spoon to transfer the crispy bacon bits to a plate lined with a paper towel to drain the excess fat. Discard most of the bacon fat from the pan, leaving about 1 tablespoon.
Add the sliced green leek rings to the same pan and sauté over medium heat until they are tender and slightly caramelized, about 5-7 minutes. Set aside the crispy bacon and sautéed leeks for garnishing the finished soup. - Sauté the Leeks:
In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the sliced leeks (from the main soup ingredients) and a pinch of salt.
Sauté, stirring occasionally, until the leeks are very soft and translucent, about 8-10 minutes. Do not let them brown.
If using, add the minced garlic and cook for another minute until fragrant. - Simmer the Soup:
Add the diced potatoes, broth, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. - Blend the Soup:
Carefully remove the bay leaf from the pot.
Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, being sure to vent the lid to allow steam to escape.
Blend until smooth, then return the soup to the pot. Stir in the heavy cream or half-and-half. - Finish and Serve:
Reheat the soup gently over low heat, being careful not to let it boil after adding the cream.
Taste and adjust seasoning with salt and black pepper as needed. Ladle the hot soup into bowls.
Top each serving generously with the reserved crispy bacon bits and sautéed leeks from step 1. Serve immediately.
And one last little tip before we finish—if you’re packing this for lunch, just keep in mind the soup will thicken as it sits.
I like to bring along a small container of extra broth and stir it in before reheating, but even a splash of water works perfectly to bring it back to that silky texture.
Now, let’s get cooking—and have a nice day!
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