Creamy Potato Leek Soup (Printable Format)

Tender potatoes and sweet leeks meld with crispy turkey bacon in a velvety smooth soup.

# What You Need:

→ Vegetables

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

→ Meats

05 - 6 slices turkey bacon, chopped

→ Dairy

06 - 1 cup heavy cream

→ Pantry

07 - 4 cups low-sodium chicken or vegetable broth
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 bay leaf
11 - ½ teaspoon dried thyme
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - Chopped chives or parsley

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped turkey bacon and cook until crispy, approximately 5 minutes. Remove bacon with a slotted spoon and drain on paper towels. Set aside for garnish.
02 - In the same pot, melt butter over medium heat. Add sliced leeks and diced onion; sauté until soft and translucent, 5 to 7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes, dried thyme, bay leaf, and broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered until potatoes are very tender, 20 to 25 minutes.
04 - Remove and discard bay leaf. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. Alternatively, transfer soup in batches to a countertop blender.
05 - Stir heavy cream into the puréed soup. Season generously with salt and freshly ground black pepper. Warm through for 2 to 3 minutes over low heat, taking care not to boil.
06 - Ladle hot soup into serving bowls. Top each portion with crispy turkey bacon pieces. Garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The turkey bacon adds a perfect smoky crunch without overwhelming the delicate flavors
  • This soup comes together in under an hour but tastes like it simmered all day
  • It's naturally gluten-free and easily adaptable for different dietary needs
02 -
  • Leeks hide dirt between their layers—slice them lengthwise and swish them in cold water before cooking
  • An immersion blender saves you from transferring hot soup and makes cleanup much easier
  • Don't boil the soup after adding the cream or it might separate and become grainy
03 -
  • Start with cold water when rinsing leeks to release all the hidden sand and dirt
  • If the soup seems too thick, add more broth a little at a time until it reaches your preferred consistency

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