Creamy Potato and Leek Soup (Print version)

Velvety mix of potatoes, leeks, and turkey bacon for a warm, satisfying meal.

# Ingredient List:

→ Vegetables

01 - 3 large leeks, white and light green parts only, sliced and rinsed
02 - 4 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, chopped
04 - 2 cloves garlic, minced

→ Meats

05 - 6 slices turkey bacon, chopped

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Seasonings

10 - 1 teaspoon salt, adjust to taste
11 - ½ teaspoon black pepper
12 - ¼ teaspoon freshly grated nutmeg (optional)
13 - 2 tablespoons chopped fresh chives, for garnish

# How To Make It:

01 - In a large pot over medium heat, cook the chopped turkey bacon until crisp. Remove with a slotted spoon and set aside on paper towels.
02 - In the same pot, melt the butter. Add the leeks, onion, and garlic. Cook, stirring occasionally, until softened (about 5 minutes).
03 - Add the diced potatoes and cook for another 3 minutes, stirring gently.
04 - Pour in the chicken broth and water. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
05 - Using an immersion blender (or carefully transfer to a blender in batches), blend the soup until smooth and creamy.
06 - Stir in the heavy cream, salt, pepper, and nutmeg. Heat gently for 3-4 minutes without boiling.
07 - Ladle the soup into bowls. Top with crispy turkey bacon and fresh chives.

# Expert Advice:

01 -
  • The way the cream transforms into something silky without feeling heavy, like a warm blanket you can actually eat
  • Turkey bacon brings just enough smoky crunch to make every spoonful interesting without overwhelming the subtle sweetness of leeks
  • This is the kind of soup that somehow tastes even better the next day, if you can manage to save any
02 -
  • Blend the soup thoroughly before adding the cream. Once cream goes in, you cannot blend aggressively without risking separation.
  • Do not rush the simmering step. Undercooked potatoes will give you a gritty texture instead of silkiness.
  • The nutmeg is not optional if you want this to taste like something from a serious restaurant.
03 -
  • Clean leeks by slicing them first, then dropping them into a bowl of cold water and swishing around. The dirt falls to the bottom while the leeks float.
  • If you do not have an immersion blender, cool the soup slightly before blending to avoid dangerous steam buildup.
  • This soup freezes well, but add the cream after reheating for the best texture.

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