Sautéed bacon and the sweet flavor of leeks perfectly complement a creamy, velvety soup like this.
The other day I was making dinner for Jillian, young Harper and the wee twin boys, and Ferf, of course. Harper always “helps” me in the kitchen, and what she means by helping me is that she chirp-chirps happily away like a little bluebird by my side while I make her favorite dishes all day, so that she, the twins and their entire family will feel comforted and blessed with the whole refrigerator, freezer, and additional refrigerator full of tempting meals to ponder which to eat first all week.
On this day, I was sautéing bacon for bacon potato leek soup, which was going to be used as a starter course, and it’s a lovely choice for that, with the leeks making it sound all restaurant-fancy and whatnot.
Harper says, “Oh, boy, bacon for supper. Yay.”
“You like bacon, little one.”
“No, Wonna, I love, love, love it … then she saw me adding heavy cream and potatoes to the pot and said, “What are you doing to my bacon!?!”
“I’m making you a yummy soup with it, silly.”
“Oh boy, bacon soup.”
So, from now on, Jillian calls this ” Harper’s Bacon Soup” and they love it. I make whole freezer gallon bags full of it for them so they can always have something to bubble on the stove on a cold day, a reading day, a day-dreaming day …
“I love the way it fills the house with those comforting aromas of comfort food,” Jillian says.
And that is what this soup is—comforting comfort soup.
I like the way she put that.
Why You and Your Family Will Love Bacon Potato Leek Soup
Sautéing that bacon at the beginning and using the bits to infuse all the broth and heavy cream means you’ll get bacon flavor in every bite of this soup. And then, the leeks give the soup that aroma and flavor that you like in onions, but a bit milder, which is especially good for kids.
So, sit back and let the stovetop do the heavy lifting, while you open your new favorite read or watch your favorite show—either one will be all the more enjoyable knowing that the delicious aromas perfuming your house promise a delicious, satisfying soup that will soon be in your mouth and on its way to your hungry belly.
FAQs & Tips
How Do I Store Leftovers?
You can refrigerate leftovers of this soup for 3 to 4 days, sealed tightly in an airtight container. Freezing is not a good idea, as it will likely cause the heavy cream to separate.
Any Great Add-Ins?
Oh, most certainly. Shredded cheddar or Gouda cheese, extra bacon bits, a dab of sour cream on top and you’ve got loaded baked potato style soup. Alternatively, stir in some white wine or sherry and you’ve got a play on the soup called zuppa toscana, which the Italians have made famous (along with the Olive Garden).
Is This Soup Gluten Free?
This soup is 100% gluten-free as long as you make certain your chicken broth is one that contains no gluten. To ensure this, I use Pacific Organic Chicken Broth!
Serving Suggestions
I like to serve this soup with a great half sandwich or a side salad to keep things savory and crunchy. Try this yummy, melty Ham and Cheese Puff Pastry Melt on the side, which might sound fancy but is super-fast, super-easy, and amazingly delicious. For some healthy green on the table, try this light Peach, Pecan, and Goat Cheese Salad. For dessert, there’s nothing better than these Banana Split Crêpes, literally soaked in whipped cream and a chocolate drizzle.
Bacon Potato Leek Soup
Ingredients
- 6 slices bacon diced
- 1 medium onion chopped
- 3 large leeks white and light green parts only, cleaned and sliced
- 3 cloves garlic minced
- 5 large Yukon Gold potatoes peeled and diced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
- In the same pot with bacon drippings, add chopped onion and leeks. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Add the diced potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
- Stir in the heavy cream and simmer for an additional 10 minutes. Return the cooked bacon to the pot. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with additional crispy bacon or chopped chives if desired.
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