Creamy Potato Leek Soup with Turkey Bacon (Printable version)
Velvety soup with tender potatoes, mild leeks, cream, and crispy turkey bacon. Comfort in a bowl, ready in under an hour.
# What you'll need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
05 - 2 stalks celery, diced
→ Liquids
06 - 4 cups low-sodium chicken or vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup heavy cream
09 - 2 tablespoons olive oil
→ Meats
10 - 6 slices turkey bacon
→ Seasonings
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon dried thyme
14 - 1 bay leaf
→ Garnish
15 - 2 tablespoons fresh chives or parsley, finely chopped (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add leeks, onion, celery, and garlic. Sauté for 6 to 8 minutes until softened but not browned.
02 - Add diced potatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
03 - Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until potatoes are very tender.
04 - While the soup simmers, cook turkey bacon in a nonstick skillet over medium-high heat until crispy, about 5 to 7 minutes, turning as needed. Transfer to a paper towel-lined plate, then crumble or chop.
05 - Remove bay leaf from the soup. Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and creamy.
06 - Stir in milk (or half-and-half) and heavy cream. Gently reheat, but do not boil. Adjust seasoning with additional salt and pepper if needed.
07 - Ladle soup into bowls. Top each serving with crispy turkey bacon and a sprinkle of fresh chives or parsley, if desired.
# Expert Advice:
01 -
- The velvety texture comes from blending the potatoes just right, creating a silky soup that feels indulgent without being heavy.
- The contrast between the creamy soup and crispy turkey bacon gives you that perfect textural balance that keeps you coming back for another spoonful.
02 -
- Never boil the soup after adding cream or it will separate and give you a grainy texture rather than the silky smoothness were after.
- Cooling the soup slightly before blending with a countertop blender prevents that dangerous hot liquid explosion that once redecorated my kitchen ceiling.
03 -
- Reserve some of the blended soup before adding cream if someone at your table is dairy-sensitive, then stir in a dollop of dairy-free alternative just for their portion.
- For a more rustic version, only blend about two-thirds of the soup and stir the remaining chunks back in for a soup with more texture and character.