Creamy Potato Leek Soup
As the days grow colder and the leaves begin to fall, there's nothing quite like a steaming bowl of soup to wrap you in warmth and comfort. Enter our Creamy Potato Leek Soup, a timeless classic that has graced tables and warmed hearts for generations. This velvety blend of tender potatoes, delicate leeks, and rich cream is a testament to the simple, yet sublime, power of good, honest ingredients.
Servings: 6 people
Calories: 739kcal
Equipment
- High-Powered Professional Blender or Immersion Blender
Ingredients
- ½ lbs. Bacon (fried crispy and crumbled)
- 3 Tbsp Butter
- 3 lbs. Leeks (washed and sliced) (white and light green parts)
- 2½ Pounds White Potatoes (peeled and cubed)
- 5 Cups Chicken Stock
- 3 Cups Whole Milk
- 1 Cup Heavy Cream
- Salt and Fresh Black Ground Pepper (to taste)
Instructions
- Prepare the Ingredients: Chop the bacon into small pieces. Clean the leeks thoroughly and thinly slice them, using only the white and light green parts. Dice the potatoes into bite-sized chunks.
- Cook the Bacon: In a large pot over medium heat, cook the bacon pieces until they become crispy and golden brown. This usually takes about 5-7 minutes. Once done, remove the bacon and set it aside, leaving the bacon dripping in the pot.
- Sauté the Leeks: In the same pot with the bacon drippings, add the butter. Once melted, add the sliced leeks. Cook them for about 5-7 minutes until they become tender and fragrant.
- Add Potatoes and Chicken Stock: Add the diced potatoes to the pot and pour in the chicken stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup: Using an immersion blender or transfer the soup in batches to a regular blender, carefully blend until smooth. Be cautious when blending hot liquids, and blend in batches if necessary.
- Return Soup to Pot: If you used a regular blender, return the blended soup to the pot.
- Add Milk and Cream: Pour in the whole milk and heavy cream, stirring continuously. Allow the soup to gently warm for another 5 minutes.
- Season to Taste: Add salt and pepper to taste, adjusting as needed to suit your preferences.
- Serve and Garnish: Ladle the soup into bowls. If desired, top with the reserved crispy bacon pieces, chopped chives or green onions, and a sprinkle of grated cheese.
- Enjoy Your Potato Leek Soup: Serve hot, and savor the creamy, comforting goodness of your homemade soup! This delightful Creamy Potato Leek Soup is sure to warm your soul with every spoonful. Enjoy!
Nutrition
Calories: 739kcal | Carbohydrates: 96g | Protein: 21g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 1099mg | Potassium: 1516mg | Fiber: 12g | Sugar: 30g | Vitamin A: 31380IU | Vitamin C: 32mg | Calcium: 404mg | Iron: 8mg