Classic Potato, Leek & Bacon Soup with Crispy Bacon on Top

There’s just something about a big pot of soup simmering on the stove that makes the whole kitchen feel cozier. This potato, leek, and bacon soup is one of those recipes that smells amazing while it cooks and tastes even better once it’s ladled into a bowl. It’s creamy, comforting, and packed with simple ingredients that feel a little fancy without being fussy. This is the kind of soup I love making when I want dinner to feel warm and familiar.

I usually make this in my trusty Dutch oven because it cooks the bacon evenly and gives the leeks plenty of room to soften without crowding. An immersion blender is also a lifesaver here. You can blend it right in the pot and control how smooth or chunky you want the soup to be. If you prefer using a countertop blender, that works too. Just be careful with hot soup. A good ladle and a sharp knife for prepping the leeks and potatoes make the whole process quick and easy.

This soup is perfect for busy weeknights, slow weekends, or anytime you’re craving something comforting and homemade. Serve it with crusty bread, garlic toast, or even a grilled cheese on the side for a full meal that feels extra cozy. Once you try it, don’t be surprised if it becomes one of those recipes you find yourself making again and again when soup season rolls around.

Equipment

• Large pot or Dutch oven: This is where everything comes together, and it’s perfect for cooking the bacon and letting the soup simmer without making a mess.

• Cutting board: You’ll want a sturdy board for slicing the leeks and dicing the potatoes comfortably.

• Sharp knife: A good knife makes prepping the veggies quick and keeps everything nice and even.

• Wooden spoon or spatula: Great for stirring the bacon and leeks and scraping up all that flavor from the bottom of the pot.

• Immersion blender: This makes blending the soup right in the pot easy and lets you control how smooth or chunky it turns out.

• Ladle: Perfect for serving up generous, cozy bowls of soup without spilling.

• Measuring cups and spoons: Helpful for keeping the broth, cream, and seasonings just right.

Ingredients

• 6 slices bacon, chopped: This adds that smoky, savory flavor that makes the soup feel extra comforting right from the first bite.

• 3 large leeks, cleaned and sliced (white and light green parts only): Leeks bring a mild, slightly sweet onion flavor that pairs perfectly with the creamy potatoes.

• 3 cloves garlic, minced: A little garlic goes a long way here, adding warmth and depth without overpowering the soup.

• 4 cups diced potatoes (Yukon gold or russet): These are the heart of the soup, giving it that thick, creamy texture we all love.

• 4 cups chicken broth: The broth ties everything together and adds a rich, savory base to the soup.

• 1 cup milk or half-and-half: This helps create a smooth, creamy soup without making it too heavy.

• 1 cup heavy cream (optional for extra richness): If you’re in the mood for something extra cozy, this takes the creaminess up a notch.

• 1 teaspoon salt, or to taste: A little seasoning brings all the flavors together, so adjust it as you go.

• ½ teaspoon black pepper: Just enough pepper adds a gentle kick and balances out the creaminess.

• 2 tablespoons butter (optional, for added flavor): Stirring in butter at the end makes the soup taste even richer and more comforting.

• Chopped chives or green onions, for garnish: A sprinkle on top adds a fresh pop of color and a light oniony finish.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a large pot over medium heat, cook the chopped bacon until crisp. Transfer it to a paper towel–lined plate and set aside, leaving about 1 tablespoon of the bacon drippings in the pot.

2. Add the leeks to the pot and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.

3. Add the potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

4. Use an immersion blender to blend the soup until smooth, or blend partially if you prefer a chunkier texture.

5. Stir in the milk, cream if using, butter, salt, and pepper. Heat gently until warmed through, being careful not to let the soup boil.

6. Ladle into bowls and serve topped with the reserved crispy bacon and a sprinkle of chives.

Tips & Tricks for the Perfect Potato, Leek & Bacon Soup

• Clean the leeks really well: Leeks love to hide dirt between the layers, so slicing them first and giving them a good rinse makes a big difference.

• Don’t rush the bacon: Let it cook slowly until it’s nice and crisp so you get plenty of flavor left behind in the pot.

• Save a little bacon for the top: That crispy bacon garnish adds great texture and makes each bowl feel extra special.

• Use an immersion blender in short bursts: This helps you control the texture so the soup doesn’t turn completely gluey.

• Blend only part of the soup if you like texture: Leaving some potato chunks gives the soup a hearty, homemade feel.

• Season at the end: Potatoes soak up salt, so tasting and adjusting right before serving keeps the flavor just right.

• Heat gently after adding cream: Keep the heat low so the soup stays smooth and creamy without separating.

• Add butter last for extra richness: Stirring it in right before serving gives the soup a silky, restaurant-style finish.

Serving

• Serve it hot with plenty of crispy bacon and a sprinkle of chives or green onions on top for extra flavor and color.

• Pair it with crusty bread, dinner rolls, or garlic toast to soak up every last spoonful.

• A simple side salad makes this soup feel like a complete, cozy meal without much extra effort.

• For a heartier dinner, serve it alongside a grilled cheese or toasted sandwich.

• This soup is perfect for lunch or dinner and tastes just as comforting in a big mug on chilly days.

Storing

• Let the soup cool completely before storing so it stays fresh and creamy.

• Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.

• Reheat gently on the stove over low heat, stirring often to keep it smooth.

• If the soup thickens in the fridge, just add a splash of broth or milk while reheating.

• For best results, store the bacon garnish separately so it stays nice and crispy.

FAQs

Can I make this soup ahead of time?

Yes, this soup is great for making ahead. The flavors actually get even better after it sits, making leftovers extra cozy.

Can I freeze potato, leek, and bacon soup?

You can, but keep in mind that soups with dairy can change texture once frozen. If you plan to freeze it, consider freezing before adding the milk or cream, then stir that in when reheating.

Do I have to blend the soup completely smooth?

Not at all. You can blend just part of the soup for a chunky, rustic texture or leave it mostly unblended if that’s your preference.

What kind of potatoes work best?

Yukon gold and russet potatoes both work well. Yukon golds give a creamier texture, while russets make the soup thicker.

Can I make this without heavy cream?

Absolutely. The soup is still rich and comforting with just milk or half-and-half.

How do I keep the soup from getting too thick?

If it thickens too much, just stir in a little extra chicken broth or milk until it reaches the consistency you like.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and still gives the soup plenty of flavor.

What’s the best way to reheat leftovers?

Reheat slowly on the stovetop over low heat, stirring often, and avoid boiling once the dairy is added.

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Yield: 6

Potato, Leek & Bacon Soup

Print

A cozy, creamy soup made with tender potatoes, softened leeks, and crispy bacon, finished with a splash of cream for extra comfort. This easy stovetop soup is perfect for chilly days and makes a satisfying lunch or simple weeknight dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 6 slices bacon, chopped
• 3 large leeks, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 4 cups diced potatoes (Yukon gold or russet)
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1 cup heavy cream (optional for extra richness)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 2 tablespoons butter (optional, for added flavor)
• Chopped chives or green onions, for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crisp. Transfer it to a paper towel–lined plate and set aside, leaving about 1 tablespoon of the bacon drippings in the pot.
2. Add the leeks to the pot and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
3. Add the potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
4. Use an immersion blender to blend the soup until smooth, or blend partially if you prefer a chunkier texture.
5. Stir in the milk, cream if using, butter, salt, and pepper. Heat gently until warmed through, being careful not to let the soup boil.
6. Ladle into bowls and serve topped with the reserved crispy bacon and a sprinkle of chives.

Notes

• Be sure to clean the leeks thoroughly, as dirt can hide between the layers.
• For a chunkier soup, blend only half of the pot and leave the rest as is.
• Yukon gold potatoes give a naturally creamier texture, while russet potatoes make the soup thicker.
• If the soup becomes too thick, add a splash of chicken broth or milk until it reaches your preferred consistency.
• Heat gently after adding milk or cream to prevent curdling.
• Store leftover bacon separately so it stays crisp for serving.