Creamy Potato Leek Soup Turkey Bacon (Printable Version)
Velvety soup with tender potatoes, leeks, and crispy turkey bacon finished with cream. Gluten-free and easy to prepare.
# What You Need:
→ Vegetables
01 - 3 large leeks (white and light green parts only), cleaned and sliced
02 - 1 medium yellow onion, diced
03 - 3 large russet potatoes, peeled and diced
04 - 2 cloves garlic, minced
05 - 2 stalks celery, diced
→ Liquids
06 - 4 cups low-sodium chicken or vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup heavy cream
09 - 2 tablespoons olive oil
→ Meats
10 - 6 slices turkey bacon
→ Seasonings
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon dried thyme
14 - 1 bay leaf
→ Garnish
15 - 2 tablespoons fresh chives or parsley, finely chopped
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add leeks, onion, celery, and garlic. Sauté for 6 to 8 minutes until softened but not browned.
02 - Add diced potatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
03 - Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until potatoes are very tender.
04 - While the soup simmers, cook turkey bacon in a nonstick skillet over medium-high heat until crispy, about 5 to 7 minutes, turning as needed. Transfer to a paper towel-lined plate, then crumble or chop.
05 - Remove bay leaf from the soup. Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth and creamy.
06 - Stir in milk or half-and-half and heavy cream. Gently reheat, but do not boil. Adjust seasoning with additional salt and pepper if needed.
07 - Ladle soup into bowls. Top each serving with crispy turkey bacon and a sprinkle of fresh chives or parsley.
# Expert Advice:
01 -
- The turkey bacon adds a smoky, guilt-free crunch that elevates this soup from simple weeknight dinner to something you could proudly serve guests.
- The velvety texture hits that perfect balance where its substantial enough to satisfy but wont weigh you down like cream-heavy restaurant versions.
02 -
- Always clean leeks thoroughly, as they tend to trap sand and grit between their layers that can ruin your soups texture.
- Let the soup rest for about 5 minutes after blending for the flavors to marry properly, something I discovered after accidentally answering the door right before serving.
03 -
- Save the dark green parts of the leeks to make vegetable stock for your next batch, storing them in the freezer until needed.
- For special occasions, drizzle a few drops of truffle oil on top just before serving for an earthy aroma that transforms this humble soup into something restaurant-worthy.