Go Back
Potato Leek Soup with Bacon
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Immersion Blender

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 3 leeks, white and light green parts only, thinly sliced
  • 6 slices bacon
  • 4 cups chicken broth
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the bacon in a skillet over medium heat until crisp. Remove the bacon to a paper towel and set aside, leaving the drippings in the pan if desired for extra flavor.
  • Add the diced potatoes, sliced leeks, diced onion, minced garlic, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 to 7 hours, until the potatoes are very soft.
  • Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
  • Stir in the heavy cream and let the soup warm for 10 more minutes on low.
  • Crumble the cooked bacon and sprinkle it over each bowl before serving.

Notes

Clean leeks thoroughly by slicing them and rinsing in a bowl of cold water to remove any grit that settles at the bottom. For a thicker texture, mash a few potato chunks with a fork instead of fully blending. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Immersion Blender