Ingredients (Serves 4-6)

4 slices thick-cut bacon, diced
2 tbsp unsalted butter
2 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
2 lbs Yukon Gold potatoes, peeled and diced
4 cups chicken or vegetable broth
½ to 1 cup whole milk or heavy cream, as needed
½ tsp fresh thyme leaves (or ¼ tsp dried)
Salt & freshly ground black pepper, to taste
Chopped fresh chives, for garnish

Instructions

1. Cook the Bacon

In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.

2. Sauté the Leeks & Garlic

Add butter to the pot and melt over medium heat. Stir in the sliced leeks and cook for 5-7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

3. Simmer the Soup

Add the diced potatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the potatoes are fork-tender.

4. Blend Until Smooth

Use an immersion blender to puree until smooth, or blend in batches.
If the soup is too thick, add whole milk, heavy cream, or extra broth until you reach your desired consistency.

5. Season & Finish

Stir in salt, pepper, and a splash of cream (if using). Simmer for 2-3 more minutes to bring everything together.

6. Serve & Garnish

Ladle into bowls and top with crispy bacon and fresh chives. Serve warm.

Chef’s Notes

For extra depth: Deglaze the leeks with a splash of white wine before adding the broth.
For a lighter version: Swap heavy cream for whole milk or omit it entirely.
For a richer soup: Finish with a small knob of butter before serving

Potato and Leek Soup with Bacon & Chives