Craving something cozy yet simple? Dive into this luscious bowl of Potato Leek Soup, where everyday ingredients transform into a creamy comfort classic with just a few elegant touches. Just don't forget the bacon!
This recipe was developed to solve the two classic potato-soup problems: texture and depth. Yukon Golds beat russets-they blend silkier and avoid the sandy grit starchy potatoes can leave behind. Fresh Leeks are gently sweated to preserve their sweet, grassy notes.
The umami boost comes from white miso paste and smoky bacon on top. Result: a creamy, balanced soup that's surprisingly hearty without feeling heavy.
Craving more cozy soups? Try Roasted Butternut Squash Soup with Sage Brown Butter for silky comfort, or Rustic Zuppa Toscana for rustic, meaty vibes.
Quick Recipe Insights
- ⏱️ Prep: 15 min
- 🍳 Cook: 50 min
- 🕐 Total: 1h 5m
- 👥 Servings: 8
- ⚡ Calories: ~605 per serving
- ⭐ Difficulty: Easy (one pot + blender)
- 🧑🍳 Flavor: Velvety smooth, creamy, savory, and umami-rich (white miso & smoky bacon)
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Why You'll Love This Recipe
Here's why you'll make this soup part of your fall recipe rotation:
Potato Leek Soup Ingredients
Yukon Gold potatoes, leeks, and chicken stock keep it straightforward. White miso adds umami depth, and a touch of lemon juice brightens everything up. Finish with crumbled bacon, fresh chives, and shredded Gouda for a savory, cozy topping.
For another miso-forward soup, try my Savory Chicken Katsu Ramen!
- Yukon Gold Potatoes - Waxy/medium starch; blend velvety-smooth without grit.
- White Miso Paste - Adds savory umami; stir in off the heat to preserve flavor.
- Fresh Leeks - Gentle onion sweetness; split and rinse well to remove grit.
- Heavy Cream - Adds richness and body; a little goes a long way.
- Lemon Juice - Bright acidity that lifts and balances the richness.
- Bacon - Crumbled on top for smoky depth and texture.
Refer to the recipe card below for the complete list of ingredients and quantities.
Substitutions and Variations
- Miso swap: White (shiro) is ideal. Yellow (shinshu) works-start with ½ and adjust. Red (aka) is stronger; use ⅓-½ and expect a bolder, darker profile. New to miso? See the Epicurious guide to miso types.
- Potato varieties: Swap in an equal amount of russets. They have a clean, classic flavor but can be a bit gritty. Blend lightly to avoid gumminess.
- Cheese options: Gouda → gruyère (nutty), sharp cheddar (tangy), or parmesan (salty-savory).
- Stock upgrade: Standard chicken stock is great; homemade stock or bone broth adds extra body and savoriness.
- Turn up the heat: A pinch of smoked paprika or cayenne adds gentle warmth; finish with fresh black pepper or a drizzle of chili oil.
How to Make Potato Leek Soup
Follow these steps to make a hearty potato leek soup with the silkiest texture and tons of savory depth.
Step 1: Cook the bacon pieces over medium-high heat until crispy and remove. Gently sauté the leeks in bacon fat until soft, about 5 to 7 minutes. Add the seasonings, 70% of the potatoes, and flour to coat.
Step 2: Add chicken stock, thyme, and bay leaves, and bring to a boil. Reduce the heat and simmer uncovered for about 15 minutes until the potatoes are soft.
Step 3: Remove the bay leaves and thyme, and blend the mixture until completely smooth.
Step 4: Add the remaning 30% of the potatoes and the heavy cream. Bring back to a boil, then reduce the heat and simmer for an additional 10 to 15 minutes until soft.
Step 5: Once the potatoes are soft, turn the heat off, stir in the white miso paste and the lemon juice. Season to taste with salt and pepper, and garnish and serve.
Potato Leek Soup Toppings
- Crispy bacon - smoky, salty crunch. Looking for more bacon? Check out my Bourbon Bacon Onion Jam.
- Shredded Gouda - subtle, nutty creaminess; melts smoothly. (Swap: Gruyère or sharp cheddar.)
- Fresh chives - clean, oniony freshness and color. (Swap: parsley or sliced scallions.)
Pro Tip: Aim for a trio of crunch, creaminess, and freshness to add balance to every bowl.
Expert Potato and Leek Soup Tips
- Clean the leeks: Split lengthwise and rinse between layers to get rid of the grit; pat them dry so they sweat, not steam.
- Sweat, don't brown: Cook leeks on medium-low until soft with no color to keep their sweet, grassy flavor.
- Control texture: Reserve a handful of diced potatoes and stir them in after blending for silky-plus-chunky contrast.
- Blend gently: Blend in short bursts to keep things silky-smooth; over-blending can make things gummy.
- Finish smart: Stir white miso off the heat, then balance with lemon juice and salt at the end.
Storing Tips
- Short-term: Store leftovers in airtight containers and refrigerate for 3-4 days.
- Long-term: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Pro tip: Portion the soup into individual servings before freezing for easy weeknight meals or lunches.
How to Reheat Potato Soup
- From the Fridge: Add the soup to a saucepan, add a splash of broth or water, and heat over medium heat until warmed through, stirring frequently.
- From Frozen: Thaw overnight in the refrigerator or place the container in a bowl of warm water until thawed. Reheat as shown above.
- Quick option: Microwave in 1-minute bursts, stirring between each, until hot and steamy. Add a bit of broth or water if it thickens too much.
Potato Leek Soup FAQs
Yukon Golds (waxy/medium-starch) are best-they purée silky and don't leave sandy "grit." Red potatoes (waxy) work but are a bit less creamy. Russets can taste sandy and turn gummy if over-blended due to the high starch content.
Over-blending breaks down the starches in the potatoes and can turn the soup gummy; blend in short bursts and use waxy or semi-waxy potatoes (e.g., Yukon Golds) for a silky finish.
Trim the dark greens, split them lengthwise, and thoroughly rinse between the layers with cold running water. Optionally, stir in a bowl of water after slicing so that any extra grit sinks to the bottom; then lift the leeks out and pat them dry.
Other Soups You'll Love
Hungry for more soups? Try these cozy favorites next:
Did you make this recipe for Potato and Leek Soup (With Bacon)?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Potato Leek Soup (with Bacon)
Equipment
- Large Pot or Dutch Oven
- Blender or Immersion Blender
Ingredients
Soup
- 4 Strips of Bacon Sliced into ½-inch Pieces (Reserve 2 - 3 tablespoon of the Rendered Bacon Fat in the Pan)
- 2 Leeks - White Parts Only Halved, Rinsed Well (see note below), and Very Thinly Sliced
- 3 Lbs Yukon Gold Potatoes About 6 - 7 Medium Potatoes, Diced - Divided
- 2 Tablespoons All Purpose Flour
- 1 Teaspoon Paprika
- ⅛ Teaspoon Ground Mace
- ⅛ Teaspoon Ground Cayenne
- 1 ½ Teaspoons Kosher Salt Plus More to Taste
- ½ Teaspoon Black Pepper Plus More to Taste
- 2 Quarts Chicken Stock 8 Cups
- 4 Thyme Sprigs
- 2 Bay Leaves
- 2 Cups Heavy Cream
- 3 Tablespoons White Miso Paste
- Juice of ½ Lemon
Toppings
- 1 Cup Unsmoked Gouda Shredded
- 4 Strips Cooked Bacon Reserved From Above
- 1 Bunch Chives Finely Minced
Instructions
Soup
- Begin by heating a large Dutch oven or heavy-bottom pot over medium-high heat. Add the sliced bacon pieces, stirring frequently, until crispy, about 8 minutes. Remove the bacon from the pan, reserving 2 to 3 tablespoons of the rendered bacon fat. Add the leeks and sauté with a pinch of kosher salt for 5 to 7 minutes until softened but not taking on much color. Add ¾ of the potatoes, and add the paprika, mace, cayenne pepper, kosher salt, black pepper, and flour. Stir to evenly coat.
- Add the chicken stock, thyme sprigs, and bay leaves. Bring to a boil and hold for 15 minutes, stirring occasionally until the potatoes are completely softened. Remove the thyme and bay leaves, and blend with an immersion blender for 2 to 3 minutes until completely smooth. (Optionally, blend in batches in a traditional blender and return the mixture back to the pot.)
- Add the heavy cream and the remaining potatoes to the pot and return to a boil. Reduce the heat to medium-low and simmer for 15 minutes until the potatoes are soft. Gently fold in the white miso paste and add the lemon juice, stirring until completely incorporated. Taste and adjust salt and pepper as needed.
Serving
- Ladle the soup into bowls and top with several tablespoons of shredded gouda, bacon pieces, and minced chives.
Notes
- Short-term: Store leftovers in airtight containers and refrigerate for 3-4 days.
- Long-term: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Pro tip: Portion the soup into individual servings before freezing for easy weeknight meals or lunches.
- From the Fridge: Add the soup to a saucepan, add a splash of broth or water, and heat over medium heat until warmed through, stirring frequently.
- From Frozen: Thaw overnight in the refrigerator or place the container in a bowl of warm water until thawed. Reheat as shown above.
- Quick option: Microwave in 1-minute bursts, stirring between each, until hot and steamy. Add a bit of broth or water if it thickens too much.
Ericka says
Made this this past fall, and it was so good! The perfect addition to my "soup season" recipe rotation!