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Creamy Potato Leek Soup Recipe with Crispy Bacon and Homemade Soda Bread Croutons

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A comforting and creamy potato leek soup topped with crispy bacon and buttery soda bread croutons, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced (about 1.5 lbs / 700 g)
  • 3 large leeks, white and light green parts only, cleaned and sliced thinly
  • 4 cups (1 liter) low-sodium chicken or vegetable broth
  • 1 cup (240 ml) whole milk or heavy cream
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs or dried thyme (optional)
  • 6 slices thick-cut bacon
  • 4 cups cubed homemade or store-bought soda bread (about 5 oz / 140 g)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley or fresh finely chopped parsley
  • Salt, a pinch

Instructions

  1. Trim the dark green parts off the leeks, slice the white and light green parts in half lengthwise, then rinse thoroughly under cold water to remove all grit. Slice thinly and set aside.
  2. In a cold skillet, lay out the bacon slices without overlapping. Cook over medium heat, turning occasionally, until crispy—about 8-10 minutes. Transfer to paper towels to drain and set aside. Once cool, chop into bite-sized pieces.
  3. In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, cooking gently for about 8 minutes until softened but not browned. Stir frequently to avoid sticking.
  4. Stir in the diced potatoes and thyme sprigs. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until potatoes are tender enough to be pierced with a fork.
  5. Remove thyme sprigs. Use an immersion blender to puree the soup until silky and smooth. Alternatively, transfer in batches to a blender (be cautious with hot liquids). Return soup to the pot.
  6. Stir in the milk or cream. Season with salt and pepper to taste. Warm gently over low heat, but don’t boil to prevent curdling (about 5 minutes).
  7. Toss the soda bread cubes with melted butter, garlic powder, parsley, and a pinch of salt on a baking sheet. Toast in a preheated oven at 375°F (190°C) for 10-12 minutes, tossing halfway through, until golden and crisp.
  8. Ladle the creamy potato leek soup into bowls, sprinkle generously with crispy bacon pieces, and top with soda bread croutons. Serve immediately.

Notes

If soup is too thick, add more broth or milk to reach desired consistency. Toast soda bread croutons just before serving to keep them crunchy. For vegetarian version, omit bacon and use vegetable broth with smoked paprika. For vegan, use plant-based milk and vegan butter substitutes, omit bacon and replace croutons with toasted nuts or seeds.

Nutrition

Keywords: potato leek soup, creamy soup, crispy bacon, soda bread croutons, comfort food, easy soup recipe, cozy dinner

Find it online: https://evabake.com/creamy-potato-leek-soup-recipe-with-crispy-bacon-and-homemade-soda-bread-croutons/