Best Potato Leek Soup
This potato leek soup gets a smoky depth from bacon and a rich, velvety texture from a bit of heavy cream. It can be blended smooth or left slightly chunky.
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.
Notes
Clean leeks thoroughly by slicing lengthwise, soaking in cold water, then lifting out to remove grit.
Did you make this recipe?Let me know how you liked it below!