B L P Bacon Leek Potato Soup
Cozy up with a comforting bowl of B L P Bacon Leek Potato Soup, a rich and velvety dish that combines smoky bacon, tender leeks, and creamy russet potatoes into a soul-warming masterpiece. The magic begins with crispy bacon, which lends its savory depth to a base of sautéed leeks and onions, enhanced by fragrant garlic, fresh thyme, and warming bay leaves. Blended to silky perfection, this hearty soup is finished with a splash of heavy cream for an extra layer of indulgence, and topped with crispy bacon bits and fresh chives for a delightful crunch and brightness. Perfect for chilly nights or a satisfying lunch, this bacon leek potato soup is as easy to make as it is comforting—ready in just an hour and guaranteed to impress the whole family. Pair it with crusty bread for the ultimate homestyle meal!
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 medium Leeks
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic
- 2 tablespoons Unsalted butter
- 6 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Slice the bacon into small strips. In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels.
While the bacon is cooking, trim the dark green tops and root ends off the leeks, then slice them lengthwise and rinse thoroughly under running water to remove any grit. Slice the cleaned leeks into thin half-moons.
Peel the potatoes and cut them into small 1-inch cubes. Dice the onion, and mince the garlic cloves.
After removing the bacon, add the butter to the pot with the bacon drippings. Once melted, add the leeks and onion. Cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Add the minced garlic, thyme, salt, and black pepper to the pot. Cook for another 1–2 minutes, stirring constantly, until fragrant.
Stir in the cubed potatoes, bay leaves, and broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Remove the bay leaves from the pot and discard. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a traditional blender (be careful with the hot liquid).
Stir in the heavy cream and half of the cooked bacon, reserving the rest for garnish. Simmer the soup over low heat for 5 more minutes to allow the flavors to meld.
Taste the soup and adjust the seasoning if necessary with more salt and pepper.
Serve the soup hot, topped with the reserved bacon and a sprinkle of chopped fresh chives. Enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5205 mg | 226% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
