Chunky Potato Leek Soup

two blue bowls of potato leek soup with garnish

4.97 from 31 votes

A warm and comforting potato leek soup made with buttery leeks, Yukon gold potatoes, and a touch of cream. Easy to make and perfect for cooler months.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Irish

Servings: servings

Author: Amy Nash

Ingredients

8 slices thick-cut bacon chopped
2 Tablespoons salted butter
2 lbs Yukon gold potatoes diced into bite-size pieces
3 leeks white and light green parts only, chopped and thoroughly rinsed
1 medium onion chopped
2 cloves garlic minced
4 cups chicken broth
1½ teaspoons salt
¼ teaspoon black pepper
2 sprigs fresh thyme
½ cup heavy cream

Instructions

In a dutch oven, cook the bacon until crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towel. Drain grease.
8 slices thick-cut bacon
Melt the butter in the dutch oven with the fond from the bacon. Add the chopped leeks and onions. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes until soft. Add garlic and cook for another minute.
2 Tablespoons salted butter, 3 leeks, 1 medium onion, 2 cloves garlic
Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.
2 lbs Yukon gold potatoes, 4 cups chicken broth, 1½ teaspoons salt, ¼ teaspoon black pepper, 2 sprigs fresh thyme
Remove the thyme sprigs, then transfer 2/3 of the soup to a blender and blend until smooth or use an immersion blender, if you have one, to partially blend the soup, leaving some chunks whole depending on how much of the soup you like pureed. Return to pan and add the cream. Stir to combine and cook another 3-4 minutes.
½ cup heavy cream
Serve with the cooked bacon sprinkled over the top for presentation, or just stir it into the soup.

Notes

Vegan Option: Use vegetable broth, coconut oil instead of butter, Lightlife Smart Bacon, and full-fat coconut cream in place of heavy cream.

Wash leeks well by soaking the chopped pieces in a bowl of cold water to remove any hidden grit.
Cook sliced leeks just until tender so they stay silky, not mushy.
Blend only part of the soup for a creamy texture that still has bite.
Add the cream at the end for the smoothest finish.

Storage & Freezing

Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Freeze for 2-3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop, adding broth if it thickens.
Make Ahead: Cook the soup without the cream, let it cool completely, refrigerate, then stir in the cream when reheating.

Nutrition

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