Potato Leek Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
382 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
French
Potato Leek Soup
Description
This Potato Leek Soup starts by rendering bacon in butter until crisp, then sautéing chopped leeks and peeled Yukon gold potatoes in the bacon fat until softened. White wine is used to deglaze the pan, adding depth of flavor before adding chicken stock, bay leaves, and fresh thyme. The soup simmers until potatoes are very soft, then the bay leaves are removed, and the soup is blended using an immersion blender to achieve a creamy texture with some chunks remaining.
After blending, the soup is cooled slightly before heavy cream is stirred in, adding a smooth, rich finish. Black pepper and salt adjust seasoning, with an optional sprinkle of crushed red pepper flakes for heat. The result is a hearty, velvety soup with smoky undertones from the bacon and the subtle sweetness of leeks.
This soup can be served as a comforting starter or main on cooler days and pairs well with crusty bread. It offers a balance of smoky and herbal flavors together with creamy body and tender potato texture.
Practical advice includes making the soup ahead and storing it refrigerated for up to three days, adding cream after reheating if needed. For freezing, omit the cream and add it upon warming after thawing. The recipe also includes instructions for Instant Pot and slow cooker methods, as well as variations to make it vegan, vegetarian, gluten-free, or dairy-free with ingredient substitutions, ensuring flexibility.
Ingredients
- 3 tablespoons butter
- 2 lices Bacon , chopped
- 2 large leeks the white and light green part only), chopped
- 2 pounds potato peeled and chopped, Yukon gold variety
- 4 cups chicken stock , or vegetable broth
- 2 bay leaf
- 4 prigs thyme or 3/4 teaspoon dried thyme, fresh
- black pepper freshly cracked
- salt freshly cracked
- 1/2 cup white wine
- 1 cup heavy cream (can substitute whole milk)
- red pepper flakes optional, crushed
Instructions
- Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes to the pan and cook until the leeks are soft.
- Stir in white wine to deglaze the pan. Add stock, bay leaves, and thyme then season generously with salt and pepper.
- Simmer until the potatoes are very soft. Remove bay leaves. Blend the soup with an immersion blender until creamy with just a few chunks. Remove from heat and cool slightly before adding the cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.
- Soup will thicken slightly as it cools.
Notes
- This soup can be prepared ahead and stored in the refrigerator for up to three days; reheat gently and add cream as needed.
- To freeze, leave out the cream and add it when reheating after thawing in the fridge overnight.
- Instant Pot and slow cooker variations are available, adapting the cooking method while keeping flavors intact.
- Vegan, vegetarian, gluten-free, and dairy-free options can be made by substituting or omitting ingredients like bacon, butter, and cream accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 308mg | 13% |
| Potassium | 909mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1294IU | 26% |
| Vitamin C | 35mg | 39% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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