Leek and Potato Soup with Bacon Recipe

This hearty, tasty Leek and Potato Soup with Bacon is sure to melt even the frostiest of fussy eaters on the coldest days. 

What is better than a delicious, warm soup on a chilly evening? Absolutely nothing. Especially one sprinkled with crispy bacon bits. And that’s why this soup is a perfect addition to your arsenal of winter warmers. 

If you are sold on this soup, then you should check out my budget cream of veggie soup, too.

Why You Need This Leek and Potato Soup With Bacon

Here’s why I make this recipe on repeat during winter:

• Quick and easy: This soup is a firm favourite for weekday family dinners. It can be cooked and served in less than 30 minutes. 
• Perfect for cooler evenings: When the weather turns chilly, try a bowl of warm, creamy leek and potato soup with bacon. It’ll warm you to the bone. 
• Nutrient-dense: It is packed with good, nutritious vegetables hidden in a creamy soup. 
• Smokey flavours & velvety texture: With its creamy texture and the rich flavour of smoked bacon, this dish is a fast and tasty meal that the whole family will simply love. 

Leek and Potato Soup With Bacon Ingredients and Substitutions 

Here’s what to roundup:

• Bacon lardons: When cooking with bacon lardons, remember that frying or sautéeing them will render the fat and crisp up the bacon pieces.
• Butter: Sautéeing veggies in butter adds a deeply rich taste.
• Carrot: Carrots add natural sweetness, flavour, and colour to soups. You can swap them for parsnips if you like.
• Leek: Leeks add a mild, sweet flavour and depth to the soup. If you can’t find leeks, use shallots or white onions. 
• Celery stalk: Celery works well in various types of soups, from creamy chowders to hearty vegetable or chicken soups. Its mild flavour pairs well with many different herbs and spices.
• Large potatoes: The starch content of potatoes will help to naturally thicken the leek and potato soup with bacon soup.
• Bay leaves: Bay leaves release essential oils during cooking, which contribute to a more flavourful dish.
• Cream or half and half:  This is an approximate amount as you can add more or less cream to regulate the thickness of your soup depending on your preference.

Instructions

This leek and potato soup recipe is incredibly easy and comforting—perfect for a quick midweek meal or a cosy weekend lunch. With just a few steps, you’ll have a rich, creamy soup on the table in under 40 minutes.

Step 1: Fry the Bacon

Start by heating a large soup pot over medium heat. Add the bacon lardons and fry until golden and crispy. Scoop them out and set aside, leaving the bacon fat in the pot for added flavour.

Step 2: Sauté the Veg

Melt the butter in the same pot. Add the chopped leek, carrot, and celery. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.

Step 3: Add Potatoes and Simmer

Stir in the cubed potatoes along with the bay leaves. Pour in just enough water to cover the vegetables—around 2 to 3 cups. Season with salt. Cover with a lid and simmer for 15–20 minutes until the potatoes are soft and fork-tender.

Step 4: Blend and Finish

Remove the bay leaves. Blend the soup until smooth using a stick blender or standard blender (work in batches if needed). Stir in the cream or half and half gradually, adjusting to your preferred consistency. Season with more salt if needed and finish with a pinch of black pepper. Top with the crispy bacon before serving.

Cooking Tips:

• Don’t skip the bacon fat – it adds a smoky depth to the soup base that enhances the final flavour.
• For extra creaminess, swap half the potatoes for one parsnip or a sweet potato to add a slightly sweet, silky finish.

Top Tips for this Leek and Potato Soup With Bacon

• Ensure that you crisp the bacon: This is the hero ingredient in this recipe. The crispy bacon bits will entice the kids to sit down and tuck into a nutritional meal packed with loads of healthy veggies. 
• The vegetables are widely available and affordable: All the ingredients needed can be thrown into the trolley, if you don’t already have them at home, during your weekly shop. They’re cheap, cheerful and an absolute must as part of your daily nutritional needs. 
• Chop vegetables evenly so they cook at the same rate, especially the potatoes. This ensures a smooth and balanced blend.
• Add just enough water to cover the vegetables. Too much liquid will dilute the flavour and make the soup too thin.
• All you need is one big pot: You can do everything from crisping your bacon to sautéeing your veggies in the same pot. This also helps to develop flavour. Could anything be easier? I think not. 
• Reheat gently after adding cream to prevent it from curdling. Keep the heat low and stir frequently.
  

Make Ahead and Storage Instructions

Leftover leek and potato soup with bacon can be stored in the fridge in an airtight container for up to 3 days. 

I suggest freezing the soup in portions. Thaw the frozen soup overnight in the fridge before reheating for the best results.

If you want to pre-make this, you could prepare the soup for the blending stage, then cool it and store it. It can then be reheated and blended a day or two later, saving even more time. 

FAQ

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Yield: 4

Leek and Potato Soup with Bacon

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Leek and Potato Soup with Bacon - Perfect for a chilly day, this soup combines leeks, potatoes, and bacon, creating a rich and velvety texture with a hearty, satisfying flavor. Great for a comforting lunch in cold weather!

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 200g Bacon lardons
• 2 tablespoons of butter
• 1 carrot
• 1 leek
• 1 celery stalks
• 4 large potatoes
• 2-3 bay leaves
• 1 cup of cream or half and half - (approx, as you can add more or less cream and regulate thickness of your soup)
• Salt, to taste
• Pinch of pepper

Instructions

1. Cut bacon into small pieces. Heat a soup pot and place the bacon in it, frying until crispy. Remove the crispy bacon from the pot and set it aside, leaving any remaining bacon fat in the pot.
2. Wash and roughly chop leek. Peel and chop carrot. Chop celery stalk.
3. Melt 2 tablespoons of butter in the pot. Add the chopped vegetables to the pot and sauté for 3-4 minutes.
4. Wash, peel, and cut 4 large potatoes into cubes. Add the potatoes to the pot with the sautéed vegetables.
5. Add 2-3 bay leaves, salt to taste, and 2-3 cups of water, ensuring it just covers the vegetables. Cover the pot with a lid and cook for 15-20 minutes until the potatoes are cooked and tender.
6. Transfer the cooked ingredients to a blender bowl or use a hand blender directly in the pot if possible. Blend until the soup is smooth.
7. Gradually start adding cream or half and half to the blended soup and mix in, adjusting the thickness to your liking.
8. Check for salt and adjust if needed. Add a pinch of fresh ground pepper.
9. Pour the soup into bowls. Garnish each serving with the crispy fried bacon.
10. Serve the leek and potato soup with soda bread or fresh buns.

Notes

Use bacon fat to sauté for maximum flavour.

Chop evenly so veggies cook at the same time.

Sauté veggies well to build depth and sweetness.

Add just enough water to barely cover the veg.

Remove bay leaves before blending.

Blend in batches if using a jug blender.

Heat gently after cream to avoid curdling.

Top with bacon just before serving for crunch.