Creamy Potato Leek Soup (Printable Format)

A comforting blend of potatoes, leeks, and turkey bacon rich in creamy texture and deep flavors.

# What You Need:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Seasonings

10 - 1 teaspoon salt, adjust to taste
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon freshly grated nutmeg
13 - 2 tablespoons chopped fresh chives for garnish

# How-To Steps:

01 - In a large pot over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon and set aside on paper towels.
02 - In the same pot, melt the butter. Add the leeks, onion, and garlic. Cook, stirring occasionally, until softened for about 5 minutes.
03 - Add the diced potatoes and cook for another 3 minutes, stirring gently.
04 - Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer until potatoes are tender for about 15 minutes.
05 - Using an immersion blender or carefully transfer to a blender in batches, blend the soup until smooth and creamy.
06 - Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently for 3-4 minutes without boiling.
07 - Ladle the soup into bowls. Top with crispy turkey bacon and fresh chives.

# Expert Suggestions:

01 -
  • The turkey bacon adds a smoky depth without overpowering the delicate sweetness of leeks
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The texture is impossibly creamy without using flour or thickeners
02 -
  • Never put hot soup in a sealed blender or it will explode, either remove the center cap and cover with a towel or use an immersion blender
  • Leeks hold dirt between their layers even after looking clean, so slice them first then swish them in a bowl of cold water
  • If you reheat this soup the next day, do it slowly over low heat because high heat will make the cream separate and look curdled
03 -
  • Grate your nutmeg fresh because pre-ground nutmeg loses its potency quickly and you wont get that subtle warmth
  • Temper the cream by whisking in a ladle of hot soup before adding it to the pot, this prevents any shocking temperature changes
  • Taste the soup before adding the final salt because turkey bacon varies widely in sodium between brands

Go Back