Potato Leek Soup with bacon recipe

This Potato Leek Soup with bacon recipe is a classic dish that’s made with some of the most simple ingredients. Made with potatoes, leeks, onion and bacon, this will be a dish that’s warm and comforting on cool days. Save the recipe now so you can make it!

My Potato Leek Soup with bacon recipe is one of those soups that I will make a few times a year. I made it this fall when the weather started to turn chilly and then I always make it before St. Patrick’s Day too. It is a savory and satisfying dinner that’s creamy and delicious. It will fill you up while still feeling like a light dinner. 

A bit about the potato and the Irish

Potato Leek Soup is claimed as a national dish in different parts of the United Kingdom, including Ireland. The Scottish also have their own version of this dish that they call Tattie and Leek. And you may also be surprised to learn that the French have a version of Potato Leek Soup too called vichyssoise after a region in France. 

Potatoes and leeks are both very common in Irish cooking because they could both grow well in the Ireland soil. Potatoes were especially important to families of this region while Ireland was going through a population boom. Since they were easy to grow and could fill everyone up – especially in the winter when other foods were scarce. 

A bit about leeks

Not as many people are as familiar with leeks today but they are Alliums and in the onion family along with onions, shallots, green onions, garlic and chives. They have a very mild onion flavor. Very mild. In fact, if you didn’t know they were in a dish, you might miss them. However, I appreciate their light flavor in dishes like my Potato Leek Soup recipe as a way of giving the robust potatoes a touch of flavor.

Because leeks tend to grow in sandier soil, they will have a lot of dirt in between the layers. Cut off about a 1/2 inch of the bottom and 5 inches of the top before washing. Basically, I cut off most of the the overly rough green parts. It will make it easier to get at any dirt stuck between them. Then you can slice as normal and add them to the pot. 

Cooking my Potato Leek Soup with bacon recipe

If you’re familiar with my recipes then you know I tend to like layers of flavor with lots of herbs. Sometimes when people think of Potato Leek Soup they think it’s kind of bland. However, if you flavor it in the same fashion I do, I think you’ll be thrilled with it. 

First, I start by sautéing bacon in a large Dutch oven until it is crispy. Then I remove the bacon and leave the fat. Next I add in onions, leeks and garlic and cook until those are nice and soft (about 5 minutes or so). Next I add in a little butter. The butter will help to give the onions, leeks and garlic a little more caramelization. You don’t want to add it right away because butter has a lower burn point than the bacon fat and some of the other oils I often use. 

Then I add in the chicken broth and deglaze the pan with it, scraping the brown bits as I go. Next the potatoes are added as well as bay leaves and thyme. I let all that simmer together until the potatoes are soft before using an immersion blender to make the soup smooth. 

You can also add in a touch of cream if you like to make the soup even creamier. Then season it well with salt and pepper.

Tips for making my Potato Leek Soup with bacon recipe

• Make sure you give yourself some time for this one. I would say the whole thing takes 40 minutes to make and you don’t want to rush it when you need the potatoes to have the correct consistency. 
• I like to remove the skins on the potatoes whenever I make this and recommend you do the same. It makes blending easier and the skins tend to be tougher. 
• The color and consistency of the soup will change based on 3 things:
  • 1. How much you cook the bacon. The more of a char it leaves on the pot, the more brown bits the soup will have. Brown bits are a good thing so don’t worry if you have a lot. They add a lot of flavor. 
  • 2. If you use heavy cream. In the photos a little heavy cream is included. I’ve made it with and without the heavy cream and enjoy it both ways!
  • 3. The amount of chicken broth used. I recommend 3-4 cups depending on if you like your soup thicker or thinner. I’ve made it both ways. The photos show a thicker version, which Kevin likes. I prefer a thinner version. 
• Please use sea salt and remember to wash the leeks well!
• You can use an immersion blender for the Potato Leek Soup with bacon recipe or you can blend it in batches in a stand blender. If you need a good immersion blender this one {HERE} is the one I use. It’s under $20 and has held up really well!
• You will need a Dutch oven or large pot to make this recipe. I always like to make enough that I have leftovers. This will serve 4 giant bowls or 6 small bowls, If you’re making it as an appetizer for something I think you can get 8 cups from it. This is my Dutch oven {HERE}. IF you follow me then you know I use it pretty much all year long.
• Be sure sure to season my Potato Leek Soup with bacon recipe well with salt and pepper. Taste as you go. You’re using a lot of potatoes so just imagine how much you like to season a baked potato and know you will need that much salt per potato that goes into the pot. Tasting as you go is key so that you don’t over salt it though. 

Storing and topping

You can store the Potato Leek Soup in an air tight container for up to one week. You can also freeze it for three months in a freezer safe container. 

As for reheating, you can put it back on the stove or use a microwave. 

Topping include the bacon you cooked, crispy prosciutto, thyme, chives, cheese and even sour cream. Although, that’s not very Irish. 🙂 I like to top mine with Parmesan cheese though so who am I to judge?

Looking for more Irish recipes? 

If you look Irish food or are looking to plan a meal for St. Patrick’s Day, try these Irish recipes too!

• Guinness Irish Stew with Braised Beef {HERE}
• Irish Soda Bread (A fan favorite!) {HERE}
• Irish Scones with clotted cream and raspberry jam {HERE}
• Cottage Pie {HERE}
• Reuben Sliders {HERE}
• Bailey’s Chocolate Cake {HERE}

Thank you so much for following along today, friends! I hope that you love my Potato Leek Soup with bacon recipe and that you come back again! You can find the full, printable recipe below. 


 

Potato Leek Soup with Bacon recipe

This Potato Leek Soup with bacon recipe is a classic dish that's made with some of the most simple ingredients. Made with potatoes, leeks, onion and bacon, this will be a dish that's warm and comforting on cool days. Save the recipe now so you can make it!

5 from 5 votes

Print Pin Rate

Course: dinner

Cuisine: American, Irish

Keyword: potato leek soup, potato leek soup recipe, potato leek soup with bacon recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4 - 6 bowls depending on size

Author: Rachel

Equipment

• Dutch oven or large pot
• Immersion blender or stand blender

Ingredients

• 5 strips of bacon, chopped
• 4 Tbsp. butter, salted
• 3 lbs Yukon Gold Potatoes, peeled and cut into quarters
• 5 Leeks, sliced with the bottoms and tops removed
• 1 medium yellow onion, sliced
• 5 cloves garlic, diced
• 3-4 cups chicken broth If you like a thicker soup, leave it at 3 cups. If you prefer a thinner soup, use 4 cups.
• 1 Tbsp. sea salt
• 2 tsp. fresh cracked black pepper
• 3 fresh thyme sprigs
• 3 bay leaves
• Optional: 1 cup heavy cream
• Toppings: chives, bacon, cheese, fresh thyme, fresh parsley, etc.
• Additional salt and pepper to taste

Instructions

• Cook the bacon in the Dutch oven until crispy and then remove it and set aside.
• Add in the onion and sauté for about 2 minutes. Now add in the leeks and garlic and sauté for another 2 minutes, stirring constantly.
• Add in the butter and cook for another 3-4 minutes stirring constantly.
• Add in the chicken broth and deglaze the pan, scrapping the brown bits from the sides and the bottom as you go.
• Add in the potatoes, salt, pepper, thyme and bay leaves. Give it all a good stir and cover the pot for 20 minutes on medium heat.
• When time is up check to make sure the potatoes can be easily speared with a fork. Then remove the bay leaves and thyme springs.
• If you're adding the cream, add it now.
• Blend with an immersion blender or a stand blender. If you are using a stand blender you will need to blend it in parts.
• Once everything has been blended, heat on low for about 10 minutes. Season to taste with salt and pepper.
• Serve immediately with desired toppings. (I highly suggest thyme and the bacon and a little cheese!)