Potato and Leek Soup

On chilly evenings, nothing beats a classic potato and leek soup. I love adding crispy bacon and using the whole leek. The tender parts simmer into the soup while the green tops are fried until golden for a crunchy garnish.

Love cooking with leeks? Check out my leek risotto!

This potato and leek soup is one of my favourites because it feels both comforting and clever in the kitchen. By using the entire leek, nothing goes to waste. The tender white and pale green parts melt into the broth, while the darker tops get crisped up in the bacon fat into a crunchy garnish. I will often add crispy bacon for extra depth and saltiness, but it is completely optional if you would like to keep things lighter or vegetarian.

And of course, no bowl of soup is complete without something for dunking. My go to is crusty bread or homemade focaccia fried in plenty of olive oil until golden and irresistible. But you could also serve this with some garlic bread for a little extra indulgence. While potato and leek is a true classic, I also adore making roasted tomato soup, pumpkin soup and garlic confit soup when the cooler months roll in.

Why You'll Love This Recipe

• Uses the entire leek (and bacon fat) so nothing goes to waste
• Creamy, comforting and perfect for chilly evenings
• The dark green leek tops and bacon become a golden, crispy garnish
• Easy to make with simple ingredients you already have at home
• Delicious served with crusty bread fried in olive oil for dunking

Ingredients for Potato & Leek Soup

Once you have your leeks and potatoes on hand, the rest of this soup comes together with just a handful of simple ingredients. And while the bacon and olive oil fried bread are optional, they turn this humble potato and leek soup into something really special.

• Leeks – Choose firm leeks with bright white stems and fresh green tops. Rinse them well as dirt can hide between the layers. Use the tender white and pale green parts for the soup base and slice the darker green tops thinly to crisp up for garnish.
• Potatoes – Waxy potatoes like Desiree, Yukon Gold or Dutch Cream hold their shape beautifully and create a creamy, velvety texture without turning gluey.
• Garlic – I like to roast a whole bulb of garlic (this is a Daen's Kitchen recipe after all). But you can replace this with 4 raw garlic cloves that are minced if you want to save on time!
• Stock – Use a good quality vegetable or chicken stock
• Bacon (optional) – Fry until golden and crispy for a salty crunch that pairs perfectly with the sweet leeks and creamy potatoes.

A full list of ingredients can be found in the recipe card below.

How To Make

Step 1: Fry and simmer: In a large pot on a medium – high heat, melt the butter. Add two tablespoons olive oil and leeks and cook for 10 minutes until soft and sweet. Add the potatoes, stock, garlic cloves and a generous amount of salt and pepper. Bring to the boil then cover and turn the heat to low or until the soup is at a gentle simmer. Simmer for 30 minutes or until the potatoes are soft and cooked through.

Step 2: Blend: Take the soup off the heat. Using an immersion blender, blend until smooth. Season with salt and pepper and stir through cream if using.

Step 3: Fry bacon & leek tops: In a cold fry pan, add the bacon. Turn the heat to high and cook for 3 -4 minutes on each side or until crispy. Remove the bacon from the pan, ensuring you leave all of the fat behind. Turn the heat to medium and add the leek tops. Sautee for 5 minutes or until soft.

Step 4: Garnish: Top with crispy bacon bits and fried leek tops. Serve with olive oil fried bread.

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How To Serve

Potato and leek soup is best served piping hot with something perfect for dunking. I love pairing it with my homemade garlic bread, a gooey cheese toastie or a slice of freshly baked focaccia. Each adds its own delicious touch and turns a simple bowl of soup into a complete, comforting meal.

How To Store

Allow the soup to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. When reheating, warm it gently on the stove and add a splash of stock or water if it has thickened. For longer storage, you can freeze the soup for up to 2 months. Defrost overnight in the fridge before reheating.

If you make this potato and leek soup, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.