Potato Leek Soup (with Bacon)

5 from 1 vote

This Potato Leek Soup delivers silky comfort from Yukon Golds, fresh leeks, and white miso paste. Just don't forget the bacon!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course, Side Dish

Cuisine: American

Servings: Servings

Calories: 623kcal

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

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.

Ladle the soup into bowls and top with several tablespoons of shredded gouda, bacon pieces, and minced chives.

Storing and Freezing:

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:

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.