Potato Leek Soup with Bacon


  • 8 strips bacon, cut into 1/2-inch pieces
  • 6 leeks, cleaned, trimmed, chopped
  • 3 large baking potatoes, cleaned, peeled, cut into pieces

  • Kosher salt
  • Coarse ground pepper
  • Pinch of crushed red pepper (optional)
  • 48 ounces chicken broth
  • 1/2 cup heavy cream or half and half


  1. In a large dutch oven, cook bacon over low-medium heat to render fat, remove from pan before crisp.
  2. Add leeks, salt, pepper and crushed red pepper into bacon fat, saute until soft.
  3. Add potatoes.
  4. Pour in chicken broth and simmer, uncovered, for approximately 30 minutes or until potatoes are fork tender.
  5. While soup is cooking finish crisping bacon in a skillet or microwave.
  6. Using an immersion blender, carefully puree soup until smooth.
  7. Add cream and blend well.
  8. Serve immediately with crisp bacon on top.

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