Creamy Potato, Leek and Bacon Soup

By Brittany S – New Hamburg, ON
Creamy Potato, Leek and Bacon Soup
  • Prep Time: 10
  • Total Time: 35
  • Servings: 4-6

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About this Recipe

This creamy potato soup is flavoured just right with fresh leeks and savoury, crispy bacon. The perfect dead-of-winter meal; it will not only warm you up, but fill you up.


2 tbsp butter
3 leeks, well cleaned and thinly sliced
1 medium onion, chopped
3 cups vegetable or chicken broth
6 medium russet potatoes, cut into 2 inch cubes
1/2 cup milk
1/4 cup heavy cream
salt and pepper to taste
1/2 cup cooked bacon, chopped
sauteed leek for garnish (optional)


1. Melt butter in a large pot over medium-high heat; add onions and leeks. Cook until onions are translucent and slightly brown. Add broth and simmer on low.
2. Meanwhile in another large pot, boil cubed potatoes until soft. Once soft, drain off excess water and add to the pot with the broth, onions and leeks. Add milk and cream, salt and pepper to taste.
3. Using a hand blend, blend the soup until desired consistency is reached (ie: chunky or smooth). Continue to simmer on low heat, making sure to stir frequently to prevent the bottom from scorching.
4. Stir in cooked bacon and reserve some for garnish. Serve hot alongside a lightly toasted baguette.

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