Save This elegant yet easy potato leek soup combines tender potatoes, mild leeks, and aromatic vegetables into a silky base. Sautéed leeks, onion, and celery create a flavorful foundation before simmering with potatoes until perfectly tender. An immersion blender transforms the mixture into velvety smoothness, while whole milk and heavy cream add richness.
Crispy turkey bacon provides a satisfying textural contrast to the creamy soup, while fresh chives brighten each spoonful. Naturally gluten-free and ready in under an hour, this comforting dish serves four and pairs beautifully with crusty bread or a crisp white wine.
The first snowfall of winter pushed me to create this creamy potato leek soup. My farmhouse kitchen windows revealed a blanket of white, and suddenly nothing seemed more appropriate than the gentle simmer of potatoes and leeks melding together on the stove. I remember how the steam clouded my glasses as I leaned in to taste that first velvety spoonful.
Last winter, my neighbor knocked on the door after losing power during a storm. I ladled this soup into thermoses for her family, and watching relief spread across her face reminded me why I cook. The simple act of sharing something warm and nourishing created a moment of connection that outlasted the weather emergency.
Ingredients
- Leeks: Clean these carefully as sand often hides between their layers, I learned to slice them lengthwise and rinse under running water while fanning the layers open.
- Russet potatoes: Their high starch content breaks down beautifully to create that luxurious texture that makes this soup so satisfying.
- Turkey bacon: I discovered this lighter alternative gives all the smoky satisfaction without weighing down the delicate soup.
- Heavy cream: Just a modest pour transforms the soup from good to unforgettable, creating silk-like richness that lingers pleasantly.
Instructions
- Soften the aromatics:
- Heat olive oil in your pot until it shimmers slightly, then add those leeks, onion, celery and garlic. The kitchen will fill with a sweet, savory aroma as they soften.
- Build the flavor base:
- When you add the potatoes and seasonings, take a moment to stir everything thoroughly so the oil coats each piece. This simple step enhances flavor development throughout.
- Simmer to tenderness:
- Pour in that broth and let everything bubble gently until your potatoes yield easily when pierced with a fork. Patience here transforms those raw ingredients into something magical.
- Crisp the bacon:
- While the soup simmers, cook your turkey bacon until it develops those irresistible browned edges. Listen for the sizzle to change pitch, telling you its reaching peak crispness.
- Blend to perfection:
- Remove that bay leaf before blending, then watch as the chunky mixture transforms into a smooth, velvety consistency. Move your immersion blender in gentle up-and-down motions to incorporate air.
- Enrich with dairy:
- The moment you stir in the milk and cream, youll see the soup transform from pale yellow to a rich ivory color. Keep the heat gentle to prevent curdling.
- Garnish and serve:
- Each bowl becomes a canvas as you sprinkle those bits of crispy bacon and fresh herbs on top. The contrast between creamy soup and crunchy toppings makes each spoonful an experience.
Save During my daughters college finals week, I packed containers of this soup to sustain her through late-night study sessions. She called weeks later to say she could taste the love in every spoonful, and somehow that simple potato leek soup had become tied to her academic success, a comfort food for her brain as much as her body.
The Perfect Leek Preparation
After years of making this soup, Ive perfected my leek cleaning method by slicing them in half lengthwise first, then fanning them under cold running water. The first time I skipped this step, I ended up with an unpleasantly gritty texture that taught me this non-negotiable lesson about leek preparation.
Blending Techniques
I once attempted this recipe while staying at a vacation rental without a blender. Mashing with a potato masher created a rustic, chunky version that my husband actually preferred to the smooth original. That happy accident taught me that sometimes kitchen limitations lead to delicious new variations.
Serving Suggestions
The versatility of this soup continues to surprise me even after making it dozens of times. On casual weeknights, we enjoy it in deep mugs while watching movies, but Ive also served it in delicate teacups as a sophisticated first course for dinner parties.
- For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess.
- If you have leftovers, the soup thickens considerably in the refrigerator and may need additional broth when reheating.
- For special occasions, consider making mini grilled cheese sandwiches with sharp cheddar as elegant dippers.
Save This soup has traveled with me through seasons of life, adapting to new dietary needs and preferences while remaining fundamentally comforting. I hope it finds a place in your kitchen stories too.
Recipe FAQs
- → Can I make this soup ahead of time?
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Yes, this soup stores beautifully. Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or milk if needed. Turkey bacon can be cooked fresh or prepared a day ahead and crisped in the oven before serving.
- → What's the best way to clean leeks?
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Slice leeks lengthwise, then chop into half-moons or rounds. Place in a colander and rinse thoroughly under cold running water, separating the layers with your fingers to remove trapped soil. Pat dry before adding to the pot for the best sautéing results.
- → Can I use a blender instead of an immersion blender?
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Absolutely. Let the soup cool slightly, then transfer in batches to a countertop blender. Purée until smooth, being careful with hot liquids. Return to the pot and proceed with adding milk and cream. An immersion blender is more convenient but both methods yield equally creamy results.
- → How do I make this dairy-free?
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Substitute the milk with unsweetened oat or cashew milk and replace heavy cream with coconut cream or cashew cream for richness. The soup will still be wonderfully creamy and velvety. Ensure your broth is also dairy-free, and verify turkey bacon doesn't contain hidden dairy products.
- → Why is my soup not as creamy as expected?
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Ensure you're fully puréeing the potatoes and vegetables into the broth before adding dairy. If the soup still seems thin, simmer uncovered for 5-10 minutes to reduce liquid, or add a few extra potato cubes to increase body. Using whole milk or half-and-half instead of low-fat milk also enhances creaminess.
- → Can I prepare the turkey bacon ahead?
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Yes, cook turkey bacon up to a day in advance. Store in an airtight container in the refrigerator. Warm briefly in a skillet or oven before serving for optimal crispness, or crumble and scatter over bowls just before serving for maximum texture contrast.
