Creamy Potato & Leek Soup

Recipes by Tiffany Kate-Lyn Matthews
Preparation time:
15 minutes
Cooking time:
30 minutes


  • 1 Tbsp olive oil
  • 4 slices of bacon
  • 2 Tbsp butter
  • 3 leeks, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 4 large potatoes, peeled and diced
  • 4 cups chicken or vegetable stock
  • 1 cup double thick cream
  • Salt and pepper to taste

To serve:

  • ciabatta bread, toasted
  • chives, chopped

How To Make Creamy Potato & Leek Soup

  1. In a large pot add olive oil, cook the bacon over medium heat until crispy.
  2. Remove the bacon and set it aside on a paper towel-lined plate to drain.
  3. Once cooled, chop the bacon into small pieces. In the same pot, add the butter.
  4. Once melted, add the sliced leeks, and cook over medium heat until they are soft and translucent, about 5-7 minutes.
  5. Add the minced garlic and cook for an additional minute until fragrant.
  6. Add the diced potatoes to the pot and pour in the chicken or vegetable stock.
  7. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, then using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Serve soup immediately, top with crispy bacon and garnish with fresh chives. Enjoy!