Leek and Potato Soup Recipe

Leek and Potato Soup with bacon is hearty, comforting, and guaranteed to win over even the fussiest eaters on the chilliest 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.

Million Reasons to Make Leek and Potato Soup

Leek and Potato Soup is my go-to winter recipe, and for good reason. It’s quick and easy to make, perfect for busy weeknights when you need something hearty on the table in under 30 minutes. This soup is packed with nutrient-rich vegetables, all blended into a creamy, comforting bowl that even picky eaters will enjoy. The smoky bacon adds a savoury depth that pairs beautifully with the velvety texture of the potatoes and leeks. Whether you're fighting off the cold or just craving something warm and satisfying, this soup never disappoints.

Ingredients to Make Leek and Potato Soup

Here is what I am usually using. The main ingredients are of course leeks and starchy potatoes. I use smoked bacon - lardons, or just cut the bacon rashers into smaller pieces.

• Bacon lardons - they make good base for the soup. The melted fat from the bacon is adding more flavour to the soup.
• Butter or vegetable oil - both will work. Butter makes veggies more soft and soup would become more creamy. But oil would give a kick when frying the bacon.
• Carrots - just to add some sweetness to the soup, and pack in more veggies.
• Leek - the star of this recipe. Use good-looking "hard" leeks, just the white and some cm of greens. Leeks also require to wash them properly, as sometimes they hide the dirt in their leaves.
• Celery - this vegetable 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.
• Potatoes - choose the starchy type of potatoes, as it would naturally thicken the soup.
• 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.
• For seasoning - salt, peppers, bay leaves. You can add chicken or vegetable stock or crumble the stock cube into the pot.

Instructions - How to Make Leek and Potato Soup

The method is straightforward and you will need only 1 pot for this recipe. Just use the large pot with heavy bottom. This soup can be made in multi cooker with the same steps.

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 - 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 or vegetable oil
• 1 carrot
• 1 leek
• 2 celery ribs
• 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.