I love a good chunky soup and bacon leek soup is no exception! The potatoes have the perfect mouthfeel - it's a family winner!
This is one of Marius' favourite soup recipes. I grew up eating a version that was pureed, so you can certainly do that, but the mouthfeel of the potatoes and beans is perfect here!
I always serve a hearty loaf with soup, perfect for soaking up every drop from the bowl. Jalapeño Cheese Bread is excellent here, or if you prefer without the spice, a quick Griddle Bread won't heat up the house, either. If you need to pair a meatless option you can go ahead and make a pot of Pumpkin Soup with Beans as well.
Key Ingredients
Leeks - New to using leeks? Read on about how to properly clean them before eating.
Bacon - Whichever type you like, diced up for ease of cooking.
Beans - White beans add protein and another fun texture.
Potatoes - Colour and type doesn't matter here - just the slicing does!
Broth - Homemade chicken stock for us!
How to Make Potato Leek Soup
***See recipe card below for precise measurements and instructions.***
Step 1: Clean leeks well and chop into half-moons.
Step 2: Add diced bacon to a large Dutch oven.
Step 3: Cook bacon until it is the perfect bacon bit crunch.
Step 4: Add leeks and stir to coat in the bacon grease.
Step 5: Add in potatoes and beans and combine.
Step 6: Pour in broth and simmer until ready to serve.
FAQs
Unlike onions, leeks grow in such a way that dirt gets between the layers. Slice the leek longways in half, and you can rinse each layer like you would celery stalks. Another great way is to fill a large bowl with cool water and add the leeks. Swish around with your hands, then gather the leeks out with your hands to a strainer. You'll see all the dirty in the bottom of the bowl. Repeat until the water is clear.
I feel like shape matters here! I slice in ¼-inch thick slices. If your potatoes are quite large in diameter you can also slice those in half into half moons. The key is just to keep them all about the same size so they cook the same. I never peel potatoes - that's where the nutrients are and also who has time for that? They are soft and easy to eat in this soup.
I like to use chicken here as it just adds another depth of flavour. You can use veggie as well and honestly any broth works here since our meat is bacon. I will always tell you to "use what ya got" because there's no point to run to the shop when you have any type at home. You can also stretch it with a bit of water if you like it thinner.
More Soup Recipes
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Potato Leek Soup
Ingredients
- ½ lb bacon diced
- 2 leeks diced, about 5 cups
- 4 cups potato slices ¼-inch thick
- 2 cups cooked white navy beans or 1 can drained and rinsed
- 1 tablespoon dried thyme
- 2 quarts chicken broth
- Salt and pepper to taste
Instructions
- In large Dutch oven over medium heat, stir bacon around until it's how crisp you like bacon bits.
- Add leeks and stir to coat and begin to soften.
- Add potatoes, white beans, and thyme and stir to combine. Stir in broth and bring to a simmer.
- Reduce heat and gently simmer for 15-20 minutes. Check that potatoes are cooked and add salt and pepper to taste.
Notes
- To clean leeks for using, slice in half longways. Either rinse very well like you would celery stalks, or dice and add to a large bowl of water. Swish around and remove leeks with your hands. Repeat until the water is clean.
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