Leek and Potato Soup with Bacon

The classic French recipe calls for butter (instead of bacon) and 1 part cream to 3 parts stock. It also mentions one medium onion, and there are no carrots. I used bacon because I had a lot of it on hand and because, you know, everything taste better with bacon! I cut the amount of heavy cream drastically, and it was just enough to make the soup creamy.

Makes 4 servings.


  • 4 slices bacon
  • 2 leeks, white part only, sliced
  • 2 small carrots, chopped
  • 1 celery stalk, chopped
  • 2 medium cloves garlic, pressed
  • 3 medium potatoes, cubed
  • 1 1/2 quart chicken stock  (about 6 cups)
  • salt, freshly ground black pepper to taste
  • white pepper to taste
  • 1/3 cup heavy cream
  • chopped fresh parsley
  • homemade croutons


Render bacon fat in a large saucepan over medium heat. Remove the bacon when cooked, drain on paper towels and set aside.

 Add the leeks, celery, and carrots to the bacon fat, cover, and cook for 8-10 minutes stirring occasionally. Sprinkle with salt and black pepper and cook for 3 more minutes. Add the garlic and white pepper and cook stirring constantly for 1 or 2 minutes until the garlic is fragrant. Add the stock and bring to a boil. Add the potatoes, bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the potatoes are soft.

 Puree the soup with an immersion blender or in batches in a standard blender. Add the cream and heat through.

 Cut the reserved bacon in small pieces. Serve the soup topped with croutons and bacon pieces and sprinkled with chopped fresh parsley.


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