Name: Leek Potato Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 slices bacon, chopped (not thick cut); 2 tablespoons unsalted butter; 1 small onion, diced (about ½ cup); 4 large leeks, white and light green parts only, cleaned and sliced into half-moons (5 cups sliced); 3 cloves garlic, minced; 2 lbs. Yukon Gold or Russet potatoes, peeled and diced ½ inch; 6 cups chicken or vegetable broth; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; ½ teaspoon smoked paprika; ¼ teaspoon ground nutmeg; 1 cup heavy cream; Fresh chives, chopped, for garnish

Description

I’ve been making this potato and leek soup since my kids were first learning to eat real food. It was one of the very first homemade meals I introduced to them after weaning off the bottle, and over the years, it’s remained a comforting, familiar staple.

Ingredients

Scale

4 slices bacon, chopped (not thick cut)
2 tablespoons unsalted butter
1 small onion, diced (about 1/2 cup)
4 large leeks, white and light green parts only, cleaned and sliced into half-moons (5 cups sliced)
3 cloves garlic, minced
2 lbs. Yukon Gold or Russet potatoes, peeled and diced 1/2 inch
6 cups chicken or vegetable broth
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 cup heavy cream
Fresh chives, chopped, for garnish

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Instructions

In a large pot over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Add butter to the pot. When butter is melted, add onions and cook for a few minutes until softened. Stir in the leeks and cook for 5–7 minutes until soft. Add garlic and cook for another 30 seconds.
Add potatoes, broth, salt, pepper, smoked paprika, and nutmeg. Bring to a boil, then reduce heat and let simmer, partially covered, for 15–20 minutes until potatoes are tender.
For a smooth soup, use an immersion blender. For a rustic texture, mash some of the potatoes with a fork and leave some chunks.
Stir in the heavy cream. Taste and adjust seasoning if needed. Ladle into bowls and top with crispy bacon and fresh chives.

Notes

Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze it without the cream for up to 3 months. To serve, thaw frozen soup in the fridge overnight. Then, reheat it in the microwave or in a pot over medium heat on the stove, and stir in the cream just before serving. Add an extra splash of broth as needed if the soup becomes too thick.

Nutrition

Serving Size: 1.5 - 2 cups
Calories: 353
Sugar: 6.9 g
Sodium: 907.9 mg
Fat: 18.9 g
Carbohydrates: 40.5 g
Protein: 7.2 g
Cholesterol: 45.1 mg