Bacon

Bacon And Leek Soup

Name: Bacon And Leek Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 6 slices of thick-cut bacon; 2 large leeks, chopped; 2 large potatoes, peeled and diced; 1 large onion, chopped; 3 cloves of garlic, minced; 4 cups of chicken broth; 1 cup of heavy cream; 2 tsp of dried thyme; 1 tsp of salt; 1/2 tsp of black pepper; 2 tbsp of chopped fresh parsley

By Gabriel Holloway · June 19, 2026 · Bacon

Prep20 min

Cook40 min

Total60 min

Serves6

As the weather starts to cool down, I find myself craving warm, comforting dishes that can be made in the comfort of my own home. One of my favorite recipes for a chilly evening is a hearty bowl of bacon and leek soup. There's something about the combination of smoky bacon, tender leeks, and creamy potatoes that just hits the spot every time.

I remember the first time I made this recipe, I was a bit skeptical about how it would turn out. I had never cooked with leeks before, and I wasn't sure if I would like the flavor. But from the first spoonful, I was hooked. The way the leeks melted into the soup, adding a depth of flavor that was both sweet and savory, was just incredible.

Since then, I've made this recipe countless times, and it's become a staple in my household. It's the perfect dish to make on a lazy Sunday afternoon, when you want something comforting and delicious without having to put in too much effort. And the best part is, it's incredibly versatile - you can serve it as a main course, or as a side dish, and it's always a hit with my family and friends.

In this recipe, I'll be sharing with you my secrets for making the perfect bacon and leek soup. From the type of bacon to use, to the way to cook the leeks, I'll be covering it all. So if you're ready to warm up with a delicious bowl of soup, let's get started!

This recipe is special because it's a great way to use up any leftover vegetables you may have in your fridge. You can add in some diced carrots, celery, or even some leftover roast chicken to make it even heartier. And the best part is, it's a very forgiving recipe - so even if you're not the most experienced cook, you can still make a delicious bowl of soup.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a comforting and delicious dish that's perfect for a chilly evening
You can make it ahead of time and refrigerate or freeze it for later
It's a great way to use up any leftover vegetables you may have in your fridge
It's a very forgiving recipe, so even if you're not the most experienced cook, you can still make a delicious bowl of soup
It's a crowd-pleaser, and is sure to become a family favorite

Why This Recipe Works

The key to making a great bacon and leek soup is to cook the bacon and leeks slowly, so that they release all their flavors into the soup. This is why I like to start by cooking the bacon in a cold pan, and then gradually increasing the heat. This way, the bacon renders its fat slowly, and the leeks have a chance to soften and caramelize.

Another important factor is the type of potatoes you use. I like to use Yukon gold potatoes, because they have a buttery, yellow flesh that adds a rich and creamy texture to the soup. And of course, you can't forget the chicken broth - it's what gives the soup its depth of flavor and body.

Finally, the way you finish the soup is also important. I like to add a splash of heavy cream, to give it a rich and creamy texture. And a sprinkle of chopped fresh herbs, such as parsley or chives, adds a bright and freshness to the dish.

By following these simple tips, you can make a delicious bowl of bacon and leek soup that's sure to become a family favorite. So let's get started, and see how it's done!

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients. The most important ones are the bacon, leeks, potatoes, and chicken broth. You'll also need some onion, garlic, and herbs, to add flavor to the soup. And of course, you'll need some heavy cream, to give it a rich and creamy texture.

When shopping for the ingredients, make sure to choose the best quality you can find. Look for thick-cut bacon, with a good balance of fat and meat. And choose leeks that are firm and fresh, with a nice white base and green leaves.

6 slices of thick-cut baconLook for bacon that has a good balance of fat and meat, as this will give the soup a rich and savory flavor. You can also use other types of bacon, such as smoked or applewood-smoked, for a different flavor profile.
2 large leeks, choppedChoose leeks that are firm and fresh, with a nice white base and green leaves. Make sure to wash them well, as they can be quite dirty. You can also use other types of onions, such as shallots or scallions, for a different flavor.
2 large potatoes, peeled and dicedI like to use Yukon gold potatoes, because they have a buttery, yellow flesh that adds a rich and creamy texture to the soup. You can also use other types of potatoes, such as Russet or red potatoes, for a different flavor and texture.
1 large onion, choppedChoose an onion that is firm and fresh, with a nice sweet flavor. You can also use other types of onions, such as shallots or scallions, for a different flavor.
3 cloves of garlic, mincedI like to use fresh garlic, because it has a more vibrant and intense flavor than jarred garlic. You can also use other types of garlic, such as roasted or pickled, for a different flavor profile.
4 cups of chicken brothChoose a high-quality chicken broth that is low in sodium and has a rich, chickeny flavor. You can also use other types of broth, such as beef or vegetable, for a different flavor profile.
1 cup of heavy creamI like to use heavy cream, because it adds a rich and creamy texture to the soup. You can also use other types of cream, such as half-and-half or whole milk, for a lighter flavor and texture.
2 tsp of dried thymeChoose a high-quality dried thyme that has a fresh and herbaceous flavor. You can also use other types of herbs, such as rosemary or parsley, for a different flavor profile.
1 tsp of saltI like to use kosher salt, because it has a mild and subtle flavor that enhances the other ingredients in the soup. You can also use other types of salt, such as sea salt or table salt, for a different flavor profile.
1/2 tsp of black pepperChoose a high-quality black pepper that has a sharp and peppery flavor. You can also use other types of pepper, such as white pepper or green pepper, for a different flavor profile.
2 tbsp of chopped fresh parsleyI like to use fresh parsley, because it has a bright and fresh flavor that adds a nice contrast to the rich and creamy soup. You can also use other types of herbs, such as chives or dill, for a different flavor profile.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon or spatula

How to Make Bacon And Leek Soup

1
Start by cooking the bacon in a large heavy pot or Dutch oven over medium heat. Cook until the bacon is crispy, stirring occasionally, which should take about 10-12 minutes.
2
Remove the bacon from the pot with a slotted spoon, and set it aside on a paper towel-lined plate. Leave the grease in the pot, as it will add flavor to the soup.
3
Add the chopped onion to the pot, and cook until it's softened and translucent, stirring occasionally, which should take about 5-7 minutes.
4
Add the chopped leeks to the pot, and cook until they're softened and lightly browned, stirring occasionally, which should take about 10-12 minutes.
5
Add the minced garlic to the pot, and cook for 1-2 minutes, stirring constantly, until it's fragrant and lightly browned.
6
Add the diced potatoes to the pot, and cook for 5 minutes, stirring occasionally, until they're slightly tender.
7
Add the chicken broth to the pot, and bring the mixture to a boil. Reduce the heat to low, and simmer for 15-20 minutes, or until the potatoes are tender.
8
Use an immersion blender to puree the soup until it's smooth, or allow it to cool and puree it in a blender. Return the soup to the pot, and add the heavy cream. Stir over low heat until the cream is heated through.
9
Add the cooked bacon back into the pot, and stir to combine. Season the soup with salt, pepper, and thyme, and taste to adjust the seasoning.
10
Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of black pepper. You can also serve it with a side of crusty bread or a green salad, for a more filling meal.
11
Allow the soup to rest for 10-15 minutes before serving, to allow the flavors to meld together. You can also make the soup ahead of time, and refrigerate or freeze it for later.
12
Reheat the soup over low heat, stirring occasionally, until it's heated through. You can also add some extra cream or broth, if you prefer a thinner consistency.
13
Taste and adjust the seasoning, before serving the soup hot and enjoying it.
14
Consider adding some other ingredients to the soup, such as diced ham or cooked vegetables, to make it even heartier and more flavorful.

Expert Tips

Use high-quality ingredients, such as thick-cut bacon and fresh leeks, to make the soup more flavorful and delicious.
Cook the bacon and leeks slowly, to release all their flavors into the soup.
Use a mixture of chicken broth and heavy cream, to give the soup a rich and creamy texture.
Add some dried thyme, to give the soup a fresh and herbaceous flavor.
Use an immersion blender, to puree the soup until it's smooth and creamy.
Allow the soup to rest, to allow the flavors to meld together and the soup to thicken.
Consider making the soup ahead of time, and refrigerating or freezing it for later.
Reheat the soup over low heat, stirring occasionally, until it's heated through.

Common Mistakes to Avoid

Not cooking the bacon and leeks slowly, which can result in a soup that's lacking in flavor.
Not using high-quality ingredients, which can result in a soup that's bland and unappetizing.
Not allowing the soup to rest, which can result in a soup that's too thin and watery.
Not using enough cream, which can result in a soup that's too thin and lacking in richness.
Not seasoning the soup enough, which can result in a soup that's bland and unappetizing.
Not reheating the soup properly, which can result in a soup that's too cold or too hot.

Variations and Substitutions

Add some diced ham, to make the soup even heartier and more flavorful.
Use other types of potatoes, such as Russet or red potatoes, for a different flavor and texture.
Add some other vegetables, such as carrots or celery, to make the soup even more nutritious and delicious.
Use other types of cream, such as half-and-half or whole milk, for a lighter flavor and texture.
Add some grated cheese, such as cheddar or Parmesan, to give the soup an extra burst of flavor.
Use other types of broth, such as beef or vegetable broth, for a different flavor profile.
Add some cooked noodles, such as egg noodles or rice, to make the soup even more filling and satisfying.

What to Serve With Bacon And Leek Soup

This soup is perfect for serving on a chilly evening, with a side of crusty bread or a green salad. You can also serve it as a main course, with some crusty bread and a side of roasted vegetables.

Consider serving the soup in a large bowl, with a sprinkle of chopped fresh parsley and a dollop of sour cream. You can also serve it in a smaller bowl, as a starter or appetizer.

Serve with crusty breadServe with a green saladServe as a main course, with roasted vegetablesServe as a starter, or appetizerServe with a side of cooked noodles, or riceServe with a dollop of sour cream, or a sprinkle of grated cheese

Make-Ahead, Storage, Freezing and Reheating

This soup can be made ahead of time, and refrigerated or frozen for later. To refrigerate, allow the soup to cool, then cover it and refrigerate for up to 3 days.

To freeze, allow the soup to cool, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months.

To reheat, thaw the soup overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's heated through. You can also reheat it in the microwave, in 30-second increments, until it's hot and steaming.

Consider making a large batch of the soup, and freezing it in individual portions. This way, you can have a quick and easy meal, whenever you want.

Frequently Asked Questions

What type of bacon should I use?

You can use any type of bacon you like, but thick-cut bacon works best for this recipe. Look for bacon that has a good balance of fat and meat, as this will give the soup a rich and savory flavor.

Can I use other types of potatoes?

Yes, you can use other types of potatoes, such as Russet or red potatoes, for a different flavor and texture. Just make sure to adjust the cooking time, as different types of potatoes may take longer or shorter to cook.

How do I reheat the soup?

To reheat the soup, thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's heated through. You can also reheat it in the microwave, in 30-second increments, until it's hot and steaming.

Can I make the soup ahead of time?

Yes, you can make the soup ahead of time, and refrigerate or freeze it for later. Just make sure to allow it to cool, before refrigerating or freezing it.

What can I serve with the soup?

This soup is perfect for serving on a chilly evening, with a side of crusty bread or a green salad. You can also serve it as a main course, with some crusty bread and a side of roasted vegetables.

Can I add other ingredients to the soup?

Yes, you can add other ingredients to the soup, such as diced ham or cooked vegetables, to make it even heartier and more flavorful. Just make sure to adjust the seasoning, as different ingredients may affect the flavor of the soup.

How long does the soup keep?

The soup can be refrigerated for up to 3 days, or frozen for up to 3 months. Just make sure to label and date the container, and store it in the freezer or refrigerator, to ensure that it stays fresh and safe to eat.

Can I use other types of cream?

Yes, you can use other types of cream, such as half-and-half or whole milk, for a lighter flavor and texture. Just make sure to adjust the amount, as different types of cream may have different consistencies.

The Full Recipe

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