Soups & Stewscopykat5.0
Creamy Potato Leek Soup
A luxurious, velvety soup with delicate leeks and savory bacon that creates a depth of flavor requiring no additional toppings - perfect as a satisfying meal or elegant first course.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
In a large soup pot, add the sliced leeks and bacon. Cook on medium heat until leeks are transparent. If you are using very lean bacon, you may need to add 2 tablespoons of butter. It’s important that the leeks should not burn. (If there is not enough fat from the bacon that is rendered out, the leeks will burn.)
sliced leeks2 cupsbacon ( sliced into 1/2 inch pieces )4 ouncesbutter (optional)2 tablespoons
2
Add the potatoes to the pot and then add the chicken stock. If all of your chicken stock fully covers the potatoes, then you do not need to add additional water. Cook potatoes until tender - this will take about ⏱️ 15-20 minutes.
chicken stock24 ounceswater12 ounces
3
When the potatoes are fully cooked remove a cup or two of the liquid and puree the soup using an immersion blender. If you do not have an immersion blender, you can use a regular blender.
4
Add heavy cream and stir. Taste and season with salt and pepper.
heavy cream8 ounces
Nutrition Facts
calories
308 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
271 mg
protein Content
8 g
cholesterol Content
58 mg
carbohydrate Content
24 g
saturated Fat Content
10 g
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