Potato Leek Soup With Bacon Bits & Chives

What You'll Need

Soup Base

• 4 slices bacon (for toppings + fat for cooking)

• 2 large leeks, sliced (white + light green parts)

• 3 tbsp butter

• 3 cloves garlic, minced

• 4–5 medium russet or Yukon Gold potatoes, peeled & diced

• 4 cups chicken broth (or vegetable broth)

• 1 cup heavy cream (or half-and-half)

• 1 bay leaf

• Salt & black pepper, to taste

• Optional: pinch of thyme or ½ tsp dried thyme

Toppings

• Crispy bacon bits (from above)

• Fresh chives, finely chopped

Let's Cook

1. Prepare the Bacon

1. Cut bacon into small pieces and cook in a large pot or Dutch oven over medium heat until crispy.

2. Remove bacon bits and set aside on a paper towel.

3. Leave 1–2 tbsp of the bacon fat in the pot (drain excess).

2. Cook the Leeks & Garlic

1. Add butter to the pot with the bacon fat.

2. Add sliced leeks and cook 5–7 minutes until soft and fragrant.

3. Stir in minced garlic and cook 1 minute more.

3. Add Potatoes & Broth

1. Add diced potatoes and stir to coat.

2. Pour in chicken broth until potatoes are just covered.

3. Add bay leaf and optional thyme.

4. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are very soft.

4. Blend the Soup

1. Remove bay leaf.

2. Use an immersion blender to purée until smooth and creamy, or transfer in batches to a blender.

3. Return to low heat.

5. Add Cream & Season

1. Stir in the heavy cream.

2. Season with salt and black pepper to taste.

3. Simmer 3–5 minutes to heat through (do not boil).

6. Serve

Ladle into bowls and top with:

• Crispy bacon bits

• Fresh chopped chives

Optional extras: cracked black pepper, a drizzle of cream, or a little cheddar.