This potato soup recipe is a snap to prepare, but it tastes rich and delicious! Potatoes and leeks are simmered in broth and flavored with a little bacon and cheese!
The days are shorter and therefore darker and the air is turning cold. Do you know what that means? It means it is SOUP SEASON! I can’t think of a cozier way to warm up than with a bowl of potato soup!
What Ingredient Do I Need For This Potato Soup?
- Bacon
- Leeks – Leeks look like oversized green onions, you can find them in most grocery stores)
- Garlic
- Salt
- Chicken broth
- Potatoes ( I used new potatoes)
- Milk
- Sour cream
- Cheddar cheese (optional)
How To Make Potato Soup
- Cook the bacon in a large stockpot or soup pot. When bacon is fully cooked, remove and set aside.
- Wipeout most of the bacon grease and add the leeks. Saute the leeks until they begin to soften, add garlic and cook an additional minute.
- Season vegetables with salt.
- Stir in the chicken broth and bring to a boil
- When the broth has come to a boil, add the halved potatoes. Bring the soup back up to a boil and reduce heat.
- Cook until potatoes have softened, about 10 minutes.
- Working in batches, remove soup to a blender (covering the top with a towel to allow steam to escape) and pulse until the potatoes are creamy. Return the mixture to the soup. Repeat as desired.
- In a separate bowl, whisk together the soup and the sour cream. Pour mixture into the hot soup whisking until completely incorporated.
- Serve soup with reserved bacon and cheddar cheese if desired
Can Potato Soup Be Made Ahead Of Time?
You can make this recipe in advance! Prepare the recipe as directed, up to adding the dairy. Refrigerate the prepared soup in the stockpot. When ready, place the stockpot over medium-low heat Bring the soup to a simmer and continue with the recipe by adding the milk and the sour cream.
Can You Freeze Potato Soup?
I love freezing soup to pull them out later when needed, but this soup is not so good for the freezer. The diary will separate and potatoes aren’t the best when thawed. It is possible to freeze the soup if the potatoes are thoroughly pureed and the dairy is omitted.
What To Serve With Potato Soup
This is light tasting soup that can handle sides with flavor! Try serving a few protein-rich salads like this Shrimp Creole Salad or this Black and Blue Steak Salad. But you can also serve something fun like this Ham and Swiss Monkey Bread or these Jumbo Pigs In A Blanket
Potato Soup Adjustments
- To keep this “leaner”, omit the bacon and use olive oil instead.
- To make this soup vegetarian, omit the bacon and use veggie broth instead of chicken broth.
- Use an immersion blender to puree the soup if you are able, or use a blender or food processor and puree the potatoes until you get the desired consistency.
- Half and Half can be used in place of the milk and Greek yogurt can be used in place of the sour cream.
- Top the soup bowls with the reserved bacon and with shredded cheese for the best, flavor possible!
Easy Soup Recipes
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Cheeseburger Soup
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This soup will be a hit with kids of all ages; it will be a recipe you return to over and over again!
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Beer Cheese and Macaroni Soup
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Potato Soup Recipe with Leeks and Bacon
A light and creamy potato soup that comes together so quickly and easily! This soup is made with simple ingredients and is perfect for those occasions when you need dinner on the table in a hurry!
Ingredients
- 4 sliced uncooked bacon
- 1 leek finely chopped
- 2 cloves mincd garlic
- 3/4 teaspoon salt
- 10 cups low sodium chicken broth
- 1 lb new potatoes, quartered
- 3/4 cup milk
- 1/4 cup sour cream
- cheddar cheese (optional)
Instructions
- Heat bacon in a large stock pot over medium. When bacon is fully cooked, remove and set aside.
- Wipe out most of the bacon grease and add the leeks. Saute the leeks for 3-4 minutes until they begin to soften, add garlic and cook an additional minute.
- Season vegetables with salt.
- Stir in the chicken broth and bring to a boil
- When broth has come to a boil, add the potatoes. Bring the soup back up to a boil and reduce heat.
- Cook until potatoes have softened, about 10 minutes.
- Working in batches, remove soup to a blender (covering the top with a towel to allow steam to escape) and pulse until the potatoes are creamy. Return the mixture to the soup. Repeat as desired.
- In a separate bowl, whisk together the milk and the sour cream. Pour mixture into the hot soup whisking until completely incorporated.
- Serve soup with reserved bacon and cheddar cheese if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 206Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 19mgSodium 427mgCarbohydrates 19gFiber 2gSugar 2gProtein 11g
Susan says
I’ve been looking for a good potato soup recipe and can’t wait to try this!
Thank you