Ingredients (6 servings)
- 6 slices of bacon, chopped
- 3 Tbsp unsalted butter
- 1 large yellow onion, diced
- 5-6 large leeks, white and light green parts only
- 4 cloves garlic, minced
- 2 1/2 lbs Yukon Gold or Russet potatoes, peeled and diced
- 7-8 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1 1/4 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Fresh chives, chopped, for garnish
How to Properly Clean Leeks
It’s important to clean leeks thoroughly, as dirt and sand get trapped between their layers.
Trim the dark green tops and the root end.
Slice the leeks in half lengthwise, then slice them into half-moons.
Place the sliced leeks in a bowl of cold water and swish them around to release any grit. Let them sit for a few minutes so the sand settles to the bottom.
Lift the leeks out of the water with your hands or a slotted spoon, leaving the dirt behind. Pat them dry before cooking.
Make the Soup
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set it aside, but leave the rendered fat in the pot.
Cooking the bacon first creates a flavorful base for the soup.
Add the butter to the bacon drippings. Once it’s melted, add the diced onion and cook for a few minutes until it begins to soften. Stir in the cleaned leeks and continue to cook for ~5-7 minutes, until they are soft. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the diced potatoes, 7 cups of broth, salt, pepper, smoked paprika, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook partially covered for ~15-20 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
For a smooth soup, use an immersion blender to puree the mixture directly in the pot. For a chunkier, more rustic texture, you can mash some of the potatoes against the side of the pot with a fork.
Stir in the heavy cream. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is thicker than you’d like, stir in the remaining cup of broth.
Ladle the soup into bowls and top with the crispy bacon and fresh chives.
Best Potato Leek Soup
Ingredients
Ingredients (6 servings)
- 6 slices of bacon chopped
- 3 Tbsp unsalted butter
- 1 large yellow onion diced
- 5-6 large leeks white and light green parts only
- 4 cloves garlic minced
- 2 1/2 lbs Yukon Gold or Russet potatoes peeled and diced
- 7-8 cups chicken or vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1 1/4 cups heavy cream
- Kosher salt and freshly ground black pepper to taste
- Fresh chives chopped, for garnish
Instructions
- Cook bacon until crispy in large pot. Remove bacon, reserve fat.
- Add butter to pot with bacon fat. Cook onion until soft.
- Add cleaned leeks, cook 5-7 minutes until soft.
- Add garlic, cook 30 seconds.
- Add potatoes, 7 cups broth, salt, pepper, paprika, nutmeg. Bring to boil.
- Reduce heat, simmer partially covered 15-20 minutes until potatoes are tender.
- Blend with immersion blender until smooth.
- Stir in cream. Season to taste.
- Serve topped with reserved bacon and chives.
