This potato leek soup with bacon and chives is perfect for St. Patrick’s Day or any other time of the year! It’s an easy 30-minute recipe that tastes like it was simmering on the stovetop all day! Top it off with some shredded cheese, extra bacon, or a drizzle of heavy cream, and dig in!
Easy Potato Leek Soup Recipe
Potato Leek Soup is also a very popular Irish soup and one that we often include in our lists of Irish recipes for St. Patrick’s Day celebrations! The creamy soup has historically been enjoyed during the Irish winters as much as my family and I enjoy it here in chilly Minnesota.
Since we have a long winter here, we love to curl up with a hot bowl filled to the brim with this creamy, delicious soup. If you’ve never tried leek before, this is a perfect recipe to try it out for the first time!
Easy, hearty homemade Potato Leek Soup with Bacon and Chives is a fantastic soup any time of the year (but it is oh-so-good on a cold night!).
For more Irish cuisine and St. Patricks Day celebration ideas, be sure to stop by my pages on Irish recipes and St. Patricks Day Recipes!
🥘 Ingredients For Potato Leek Soup
The leek adds some onion flavor, but with a different consistency. If you’re one of those people that doesn’t like to bite into onion but loves the flavor of onion, then you should really love cooking with leeks!
- Butter - 2 tablespoons of butter.Leek - 2 stalks of leak thinly sliced.Russet Potatoes - 1 pound of russet potatoes (2-3 large potatoes) peeled and diced.Garlic - 1 ½ tablespoons of minced garlic (about 4-5 cloves). Chicken Broth - 3 cups of chicken broth or stock.Heavy Cream - ¼ cup of heavy cream at room temperature, if possible. Plus more for serving if desired.Thyme - 8 sprigs of fresh thyme.Salt & Pepper - ½ teaspoon each plus more to taste.Turmeric - 1 teaspoon of ground turmeric.Bacon - 2-3 strips of bacon cooked and crumbled. Reserve some for adding to the top when serving.Chives - 1 tablespoon of chives, chopped.Smoked White Cheddar (optional) - Grated cheese for topping off your soup!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Potato Leek Soup
Our potato leek soup with bacon and chives is a very easy soup to make, and it is one that your whole family is sure to love! You will need your measuring utensils, a large stockpot, a wooden spoon or spatula for stirring, and a blender or immersion blender.
One pot of this soup makes about 6 servings and it tastes even better the next day!
- Saute the leek. In a large stock pot, melt 2 tablespoons of butter over medium-high heat and add 2 stalks of sliced leek. Saute the leek for a few seconds by itself, then add 1 ½ tablespoons of minced garlic and continue to saute until the leek begins to wilt (2-3 minutes).Add seasoning. Add the 8 sprigs of thyme and ½ teaspoon each of salt & pepper. Once the leek has begun to wilt, pour in 3 cups of chicken broth and add 1 pound of diced potatoes. Stir in 1 teaspoon of turmeric and cover.Boil the potatoes. Reduce heat to medium and cook at a low boil until the potatoes are fork-tender and come apart easily about 15 minutes.Blend. Once the potatoes are tender, use a hand blender, stand blender, or food processor to puree the soup base until it is your desired level of smoothness (we like ours a bit rustic, with a few chunks that can still be found in the soup). ***Be extremely careful while pureeing the soup, it is very hot, let it cool just a bit before attempting.Add 2-3 strips of crumbled bacon, 1 tablespoon of chopped chives, and ¼ cup of heavy cream. Stir and serve.
I like to serve my soup with some crusty French bread or soda bread. It’s definitely tasty with crackers, too! Enjoy!
💭 Angela’s Tips & Recipe Notes
- We like to leave our potato leek soup a bit rustic (a few chunky pieces) versus blending it until completely smooth. You can do whichever you prefer!If using a standard blender, do not fill it more than halfway with soup. Leave the hole in the lid open and cover it with a clean dish towel to let the steam escape.If your soup is too thick, you can add more broth to thin it out. If it is too thin, you can always blend some cooked potato and stir it in or let it simmer for a few more minutes to thicken up!
🥡 Storing
Once cooled transfer leftover potato leek soup to an airtight container. Refrigerate it for 3 - 4 days.
Reheating Potato Leek Soup
Individual portions of soup can be reheated for 1-2 minutes or until hot. Large portions of soup can be reheated on the stovetop over medium heat, stirring occasionally, until warmed through (10-15 minutes).
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What Are The Best Potatoes For Potato Leek Soup? Russet potatoes are my go-to choice for most soups. They are extra starchy which helps give this soup its thick and creamy texture. My next choice would be yellow or Yukon gold potatoes. Can I Freeze Potato Leek Soup? You can freeze potato leek soup, but the texture is better if you blend it until smooth. Sometimes chunks of potato can have a grainy texture once defrosted. It should keep well in the freezer for up to 3 months. What Part Of A Leek Do You Eat? The most tender and flavorful parts of a leek are the light green and white bottom parts, though all of it is edible. The dark green tops are tougher, so they are best for soups (like this one), sautees, and stir-fries.
☘️ More Irish Recipes
- Irish Lamb Stew - A hearty stew packed with tender lamb meat and root vegetables.Corned Beef and Cabbage - An Irish classic you can make in a crockpot, Instant Pot, or on the stovetop!Irish Oatmeal Cake with Caramel Pecan Frosting - Moist and tender oatmeal cake with homemade caramel pecan frosting.Traditional Irish Soda Bread - This easy no-knead bread pairs well with just about anything!Irish Soda Bread Pudding - Turn your soda bread into a sweet and creamy bread pudding. Irish Barmbrack - Subtly sweet raisin bread you can enjoy as dessert or slather in butter.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 4 reviews
Potato Leek Soup with Bacon and Chives
This potato leek soup with bacon and chives is perfect for St. Patrick’s Day or any other time of the year! It’s an easy 30-minute recipe that tastes like it was simmering on the stovetop all day! Top it off with some shredded cheese, extra bacon, or a drizzle of heavy cream, and dig in!
Author | Angela
Servings: 6 servings Calories: 174kcal Prep 10 minutes Cooking 20 minutes Total Time 30 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 1 lb potatoes (2-3 russet potatoes, peeled and diced)▢ 2 stalks leek (thin sliced)▢ 3 cups chicken broth▢ 2 tablespoon butter▢ 1 ½ tablespoon garlic (minced)▢ 8 sprigs thyme (or 1 teaspoon dried thyme - more for garnish, if desired)▢ ½ teaspoon each, salt & pepper (or more, to taste)▢ 1 teaspoon turmeric▢ 2-3 strips bacon (cooked, crumbled - reserve some for adding to the top when serving)▢ 1 tablespoon chives (chopped)▢ ¼ cup heavy cream (more to drizzle as garnish when serving, if desired)▢ 2 tablespoon smoked white cheddar (grated, optional garnish)
InstructionsIn a large stock pot, melt butter over medium high heat and add sliced leek. Saute the leek for a few seconds by itself, then add the minced garlic and continue to saute until the leek begins to wilt (2-3 minutes).2 stalks leek, 2 tablespoon butter, 1 ½ tablespoon garlicAdd seasoning (thyme, salt, pepper) once the leek has begun to wilt. Add the chicken broth and diced potatoes, stir and add the turmeric. Stir again and cover. Reduce heat to medium and cook at a low boil until the potatoes are fork tender and come apart easily, about 15 minutes.1 lb potatoes, 3 cups chicken broth, 8 sprigs thyme, ½ teaspoon each, salt & pepper, 1 teaspoon turmericOnce the potatoes are tender, use a hand blender to puree the soup base until it is your desired level of smoothness (we like ours a bit rustic, with a few chunks that can still be found in the soup). Add the crumbled bacon, chopped chives, and heavy cream. Stir and serve.2-3 strips bacon, 1 tablespoon chives, ¼ cup heavy creamTop with your choice of garnish. We used some more crumbled bacon, a few sprigs of thyme, some freshly grated smoked white cheddar and a swirl of heavy cream.2 tablespoon smoked white cheddar Equipment You May NeedLarge StockpotSilicone Spatula SetImmersion Blender Video Notes We like to leave our potato leek soup a bit rustic (a few chunky pieces) versus blending it until completely smooth. You can do whichever you prefer! If using a standard blender, do not fill it more than halfway with soup. Leave the hole in the lid open and cover it with a clean dish towel to let the steam escape. If your soup is too thick, you can add more broth to thin it out. If it is too thin, you can always blend some cooked potato and stir it in or let it simmer for a few more minutes to thicken up!
NutritionCalories: 174kcal (9%) | Carbohydrates: 12g (4%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 34mg (11%) | Sodium: 749mg (33%) | Potassium: 453mg (13%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 398IU (8%) | Vitamin C: 20mg (24%) | Calcium: 81mg (8%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! bacon and chives, potato leek soup, potatoe and leek soup Course Soup, Soup RecipesCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Russet potatoes are my go-to choice for most soups. They are extra starchy which helps give this soup its thick and creamy texture. My next choice would be yellow or Yukon gold potatoes.
Can I Freeze Potato Leek Soup? You can freeze potato leek soup, but the texture is better if you blend it until smooth. Sometimes chunks of potato can have a grainy texture once defrosted. It should keep well in the freezer for up to 3 months.
What Part Of A Leek Do You Eat? The most tender and flavorful parts of a leek are the light green and white bottom parts, though all of it is edible. The dark green tops are tougher, so they are best for soups (like this one), sautees, and stir-fries.
You can freeze potato leek soup, but the texture is better if you blend it until smooth. Sometimes chunks of potato can have a grainy texture once defrosted. It should keep well in the freezer for up to 3 months.
The most tender and flavorful parts of a leek are the light green and white bottom parts, though all of it is edible. The dark green tops are tougher, so they are best for soups (like this one), sautees, and stir-fries.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 4 reviews
Potato Leek Soup with Bacon and Chives
Author | Angela
Servings: 6 servings
Calories: 174kcal
Prep 10 minutes
Cooking 20 minutes
Total Time 30 minutes
Ingredients 1x2x3x▢ 1 lb potatoes (2-3 russet potatoes, peeled and diced)▢ 2 stalks leek (thin sliced)▢ 3 cups chicken broth▢ 2 tablespoon butter▢ 1 ½ tablespoon garlic (minced)▢ 8 sprigs thyme (or 1 teaspoon dried thyme - more for garnish, if desired)▢ ½ teaspoon each, salt & pepper (or more, to taste)▢ 1 teaspoon turmeric▢ 2-3 strips bacon (cooked, crumbled - reserve some for adding to the top when serving)▢ 1 tablespoon chives (chopped)▢ ¼ cup heavy cream (more to drizzle as garnish when serving, if desired)▢ 2 tablespoon smoked white cheddar (grated, optional garnish)
InstructionsIn a large stock pot, melt butter over medium high heat and add sliced leek. Saute the leek for a few seconds by itself, then add the minced garlic and continue to saute until the leek begins to wilt (2-3 minutes).2 stalks leek, 2 tablespoon butter, 1 ½ tablespoon garlicAdd seasoning (thyme, salt, pepper) once the leek has begun to wilt. Add the chicken broth and diced potatoes, stir and add the turmeric. Stir again and cover. Reduce heat to medium and cook at a low boil until the potatoes are fork tender and come apart easily, about 15 minutes.1 lb potatoes, 3 cups chicken broth, 8 sprigs thyme, ½ teaspoon each, salt & pepper, 1 teaspoon turmericOnce the potatoes are tender, use a hand blender to puree the soup base until it is your desired level of smoothness (we like ours a bit rustic, with a few chunks that can still be found in the soup). Add the crumbled bacon, chopped chives, and heavy cream. Stir and serve.2-3 strips bacon, 1 tablespoon chives, ¼ cup heavy creamTop with your choice of garnish. We used some more crumbled bacon, a few sprigs of thyme, some freshly grated smoked white cheddar and a swirl of heavy cream.2 tablespoon smoked white cheddar
Equipment You May NeedLarge StockpotSilicone Spatula SetImmersion Blender
Video
Notes We like to leave our potato leek soup a bit rustic (a few chunky pieces) versus blending it until completely smooth. You can do whichever you prefer! If using a standard blender, do not fill it more than halfway with soup. Leave the hole in the lid open and cover it with a clean dish towel to let the steam escape. If your soup is too thick, you can add more broth to thin it out. If it is too thin, you can always blend some cooked potato and stir it in or let it simmer for a few more minutes to thicken up!
Nutrition
Calories: 174kcal (9%) | Carbohydrates: 12g (4%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 34mg (11%) | Sodium: 749mg (33%) | Potassium: 453mg (13%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 398IU (8%) | Vitamin C: 20mg (24%) | Calcium: 81mg (8%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Soup, Soup RecipesCuisine American
