Creamy Leek and Potato Soup with Bacon
A velvety vegetable soup built on leeks, potatoes, and celery softened in butter, then simmered in vegetable stock and pureed into a smooth, comforting bowl. Earthy and mild with aromatic thyme notes, this version balances richness with fresh vegetables. Serve for casual weeknight dinners or light lunches; optional Parmesan and bacon add texture and depth. Bea's approach prioritizes simplicity and technique over cream, letting vegetables shine while the long simmer develops flavor.
Ingredients
- 6 cup vegetable stock
- 10 ounce leeks, white and light green parts, thinly sliced
- 24 ounce potatoes, peeled and diced
- 2 stalk celery, chopped
- 2 clove garlic, pressed
- 2 tablespoon butter
- 1 bay leaf
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- salt, to taste
- Parmesan or cheddar cheese, shaved, for garnish(optional)
- bacon, crumbled, for garnish(optional)
Instructions
- 1
Melt butter in a large pot over medium heat.
- 2
Add leeks and garlic, cook until softened.
- 3
Add stock, potatoes, celery, bay leaf, thyme, and pepper.
- 4
Bring to a boil over medium-high heat.
- 5
Reduce heat, cover, and simmer about 1 hour.
- 6
Remove bay leaf.
- 7
Puree using an immersion blender, or cool slightly and puree in batches in a blender with a towel over the top instead of the lid.
- 8
Return to pot and heat through.
- 9
Ladle into bowls and serve with cheese and bacon if desired.
Tips
Use a towel when blending hot liquid in batches to prevent splattering and allow steam to escape safely.
Simmer covered to retain moisture and prevent the soup from reducing too quickly.
Prepare leeks by slicing lengthwise, then rinsing between layers to remove any trapped soil.
Good to Know
Cover and refrigerate up to 4 days. Freeze in airtight containers up to 3 months; thaw overnight in fridge before reheating.
Prepare ingredients the night before and store in the fridge. Soup can be made fully ahead and reheated gently on the stovetop or microwave.
Ladle hot into bowls. Garnish with shaved cheese and crumbled bacon. Serve with crusty bread or crackers.
Common Mistakes
Do not skip covering the blender with a towel when pureeing hot soup to avoid burns and splashing.
Do not over-puree if you prefer slight texture; taste after initial blending and stop if desired consistency is reached.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup without an immersion blender?
Yes. Let the soup cool slightly, then transfer to a standard blender in batches. Place a kitchen towel over the blender lid (do not secure it) and pulse until smooth, allowing steam to escape.
What if I prefer a chunkier texture?
Puree only half the soup and stir back into the pot, or pulse the immersion blender briefly for a rustic, partially smooth consistency.
How long can I keep this soup in the fridge?
Store covered soup up to 4 days. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.