When the weather turns chilly, there’s nothing more comforting than wrapping your hands around a warm bowl of Creamy Potato Leek Soup with Bacon. This dish is the very definition of comfort food — creamy, hearty, and bursting with rich, savory flavor in every spoonful.
It’s the kind of recipe that brings warmth to your kitchen and a sense of calm to your day. Think of everything you love about a loaded baked potato — smoky bacon, melted cheese, creamy potatoes — now imagine all of that turned into a silky, satisfying soup. It’s a hug in a bowl, perfect for cold evenings, lazy Sundays, or whenever you need a little cozy indulgence.
What makes this soup even better is how simple and budget-friendly it is. With just a few pantry staples and a handful of fresh ingredients, you can create something that tastes restaurant-quality without spending much time or money.
Why You’ll Love This Creamy Potato Leek Soup with Bacon
This classic recipe is a beautiful balance of flavor and texture. The leeks add a subtle sweetness that perfectly complements the creaminess of the potatoes, while the bacon brings that irresistible smoky crunch that makes every bite exciting.
Leeks often get overlooked, but they’re the secret ingredient that transforms this soup from basic to unforgettable. Their mild onion flavor adds depth without overpowering, creating a delicate foundation for the creamy base.
One of the best parts about this soup is its flexibility. You can easily make it richer or lighter depending on your mood. Want to keep things wholesome? Use milk instead of cream and skip the toppings. Craving something indulgent? Load it up with crispy bacon bits, shredded cheddar, and a dollop of sour cream. It’s entirely up to you.
What Makes This Recipe Stand Out
What truly sets this Creamy Potato Leek Soup with Bacon apart is its simplicity and versatility. It’s a one-pot recipe that anyone can master — perfect for busy weeknights or slow weekend cooking. Fewer dishes mean less cleanup, and that’s always a bonus.
The secret twist that elevates this soup is a hint of smoked paprika. That little touch adds a layer of warmth and smokiness that perfectly complements the creamy potatoes and savory bacon. It’s subtle, but it makes all the difference, turning this humble soup into something you’ll crave again and again.
How to Make the Best Creamy Potato Leek Soup with Bacon
The key to getting the most flavor out of this Creamy Potato Leek Soup with Bacon is taking your time with the leeks. Start by crisping the bacon, then use a bit of that flavorful fat to sauté your leeks and garlic. This step releases their natural sweetness and gives the soup a delicious depth of flavor.
Once your leeks are tender and fragrant, add the potatoes and broth. Let everything simmer gently until the potatoes are soft enough to mash or blend. If you like your soup extra smooth, use an immersion blender to puree it right in the pot. Prefer a little texture? Just mash a few potatoes by hand and leave the rest chunky.
When the soup is blended, stir in cream or milk for that signature silky consistency. Season with smoked paprika, salt, and a touch of pepper. Then, bring it all together with a generous sprinkle of crispy bacon, shredded cheddar cheese, and fresh chives on top.
Every spoonful is rich, velvety, and packed with smoky goodness — a combination that’s impossible to resist.
Tips for the Perfect Potato and Leek Soup
- Choose the right potatoes: Russet potatoes are ideal because they break down easily for a smooth, creamy finish. Yukon Golds work too for a slightly denser texture.
- Clean your leeks well: They can hide dirt between the layers. Slice them, then rinse thoroughly in cold water before cooking.
- Adjust the texture: Blend fully for a silky soup or mash partially for a rustic version.
- Make it lighter or richer: Use milk or plant-based milk for a lighter texture, or cream for ultimate indulgence.
- Don’t skip the toppings: The crispy bacon, cheddar, and chives aren’t just pretty — they add layers of texture and flavor that complete the dish.
Comfort in Every Bowl
This Creamy Potato Leek Soup with Bacon is comfort food at its finest — warm, hearty, and deeply satisfying. Whether you’re cooking for a family dinner, meal prepping for the week, or just treating yourself on a chilly evening, this soup delivers every time.
It reheats beautifully, making it perfect for leftovers. Serve it with a slice of crusty bread or a simple green salad, and you’ve got a cozy, well-balanced meal that feels like home.
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Creamy Potato Leek Soup with Bacon – The Ultimate Cozy Comfort Food
- Total Time: 40 min
Ingredients
Soup Base:
5 strips bacon
1 tbsp olive oil
5 cloves garlic, minced
4 cups leeks, sliced (white and light green parts only)
1 bay leaf
10 medium russet potatoes, peeled and chopped
8 cups chicken or vegetable stock
¾ cup milk or cream
1½ tsp salt
½ tsp smoked paprika
Freshly ground black pepper, to taste
Toppings (Optional but Highly Recommended):
½ cup crumbled bacon
½ cup shredded cheddar cheese
½ cup green onions or chives, sliced
Instructions
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In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving a little fat in the pot.
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Add olive oil, minced garlic, leeks, and bay leaf. Sauté for about 5 minutes until soft and fragrant.
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Stir in the chopped potatoes and coat them well with the leek mixture.
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Pour in the stock and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
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Remove the bay leaf. Add milk or cream, salt, smoked paprika, and pepper.
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Use an immersion blender to blend until smooth (or partially blend for texture).
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Taste and adjust seasoning if needed.
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Serve hot, garnished with crumbled bacon, cheddar cheese, and green onions or chives.
Notes
- For a vegetarian version, skip the bacon and use olive oil with a bit of smoked paprika for that smoky flavor.
- This soup thickens as it cools. Add a splash of broth or milk when reheating to loosen it up.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 min
- Cook Time: 25 min
