90 Second Potato Leek Soup with Bacon

TheFoodChannel's picture

Aug. 24, 2013

A great go-to soup with leeks, potatoes and topped with crispy bacon. Very few ingredients and absolutely delicious.


Bacon strips 8 , cut into 1/2
Leeks 6 , cleaned, trimmed, chopped
Baking potatoes 3 Large , leaned, peeled, cut into pieces
Kosher salt To Taste
Coarse ground pepper To Taste
Crushed red pepper 1 Pinch (Optional)
Chicken broth/Vegetable broth 48 Ounce
Heavy cream/Half and half 1 Cup (16 tbs)



1. In a large Dutch oven, cook bacon over low-medium heat to render fat, remove from pan before crisp.

2. Add leeks, salt, pepper and crushed red pepper into bacon fat, saute until soft.

3. Add potatoes and pour in chicken broth. Simmer, uncovered, for approximately 30 minutes or until potatoes are fork tender.

4. While soup is cooking finish crisping bacon in a skillet or microwave.

5. Using an immersion blender, carefully puree soup until smooth.

6. Add cream and season with salt and pepper to taste. Mix well.


7. Serve immediately with crisp bacon on top.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 213Calories from Fat 64

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 514 mg21.42%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet