Creamy Bacon Leek and Potato Soup (No Cream)

Recipe Ingredients

Bacon: Smoky bacon adds a nice crunchy salty contrast to the smooth leek potato soup.

Leeks: When shopping for fresh leeks look for leeks that are about an inch in diameter with dark green stems and the roots still attached which will help them stay fresher longer. Leeks should be firm with no signs of wilting.

Typically just the white and light green parts of a leek are eaten. The darker green parts have plenty of flavor and are great for making homemade stock.

Potatoes: For this recipe, I have chosen to use a combination of Idaho Russet and Yukon Gold potatoes. Idaho Russet potatoes will provide the creaminess while the Yukon Gold potatoes ensure that there will still be some chunks of potatoes.

Tip: When chopping the potatoes, cut them uniformly so that they cook in the same amount of time.

Bay Leaf and Fresh Thyme: If you don't have fresh thyme you can substitute dried thyme. I suggest starting with 1 teaspoon you can always add more if the thyme flavor isn't strong enough.

Chicken Stock: You could also substitute vegetable broth or stock.

See the recipe card for full information on ingredients and quantities.

Step by Step Directions

Step 1: Saute the bacon in a large pot over medium heat until it is crispy. Using a slotted spoon remove the bacon to a paper towel-lined plate to drain. Leave the bacon fat in the pot.

Step 2: In the same pan, melt butter, add the leeks, and cook over low heat until soft, about 5 minutes.

Step 3: Increase the heat to medium-high. Add the potatoes, bay leaf, thyme, and stock. Bring to a boil. Reduce heat to low, cover, and simmer for 20 - 30 minutes or until the potatoes have softened.

Step 4: Remove the bay leaf and thyme. Remove ⅓ of the potato mixture to a bowl. Using a hand blender, puree the remaining soup until smooth. Return the potato mixture to the pot.

Season with salt and black pepper to taste and serve hot with your desired toppings.

Tip: If you don't have an immersion/stick blender you can also puree the soup in a food processor or blender. If you're using a blender, purée the soup in batches. Don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.

Tip: Once you are done blending soup wasy your blender immediately. Dried potato soup is horrible to clean out of a blender.

Storage

If you have leftover soup, allow the soup to come to room temperature and then store it in an airtight container in the refrigerator for 3-4 days.

To Freeze: Allow the soup to come to room temperature and then transfer it to an airtight container or zip-top bag. Label the container with the contents and date. Then freeze the soup for up to three months.

Sometimes there is a little separation in soup once you freeze and defrost it. If this happens, just purée the soup again until smooth.

For more tips on freezing soups and stews read this post: How to Freeze Beef Stew.

To Reheat: If you are in a hurry, you could simply microwave a bowl of this soup for a couple of minutes.

But for the best results, especially if I am reheating more than one serving, I prefer to heat this soup on the stovetop in a saucepan over medium heat.