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Creamy Roasted Potato and Leek Soup Recipe with Crispy Bacon Tips

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A silky, cozy soup featuring roasted potatoes and leeks with a smoky crunch from crispy bacon bits. Roasting the potatoes adds a deeper, caramelized flavor that elevates this comforting classic.

Ingredients

Scale
  • 4 large russet potatoes, peeled and cut into 1-inch cubes
  • 2 large leeks, white and light green parts only, sliced and thoroughly rinsed
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 6 slices thick-cut bacon, cooked until crispy and chopped into small bits
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cubed potatoes in 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until golden and tender, flipping halfway through.
  2. While potatoes roast, slice the white and light green parts of the leeks into thin rounds and rinse thoroughly to remove any dirt or grit.
  3. In a large pot, melt the butter over medium heat. Add leeks and sauté gently for about 8-10 minutes until softened and fragrant but not browned. Add the minced garlic in the last 2 minutes, stirring constantly.
  4. Add the roasted potatoes to the pot. Pour in the broth and bring to a gentle simmer. Cook uncovered for 10-15 minutes to meld flavors and soften potatoes further.
  5. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches, venting the lid slightly to release steam.
  6. Stir in the milk or cream, then season to taste with salt and pepper. Heat gently to warm through without boiling.
  7. While the soup simmers, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small bits.
  8. Ladle the soup into bowls, sprinkle generously with crispy bacon bits, and finish with fresh chives or parsley if desired. Serve immediately.

Notes

Roasting the potatoes first adds a caramelized flavor and richer mouthfeel. Clean leeks thoroughly to avoid grit. Use an immersion blender for easy pureeing. Cook bacon separately to keep it crisp and chop just before serving. Adjust seasoning gradually after adding cream. If soup is too thick, add more broth or milk to reach desired consistency.

Nutrition

Keywords: potato soup, leek soup, creamy soup, roasted potatoes, bacon bits, comfort food, easy soup recipe

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