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Potato & Leek Soup Chives & Apple Smoked Bacon

Course: Soup
Cuisine: American
Keyword: Bacon, Chives, Leek, Potato
Servings: 4 People


  • Thick Bottom Sauté Pan
  • Thick Bottom Sauce Pot
  • Blender


  • 3 medium Leeks white and green parts (separated), coarse chopped, rinsed thoroughly
  • 1 medium Sweet Onion
  • 2 clove Garlic fine chopped
  • 2 tbsp Butter unsalted
  • 2 medium Russet Potatoes peeled, coarse chopped
  • 4 cups Vegetable Stock
  • 1 cup Heavy Cream
  • 4 oz Apple smoked bacon fine sliced
  • Chives snipped (garnish)
  • 1 pinch Salt to taste
  • 1 pinch Pepper to taste
  • 1/2 juice Lemon


  • Medium slice apple smoked bacon strips
  • Using a thick bottom sauté pan over medium heat, add bacon and slow cook until crisp
  • Remove from pan, place on paper towel to collect bacon fat, set aside
  • Using a thick bottom sauce pot, over medium heat add butter and melt, add leeks (white part only), onion& garlic, reduce heat to low, cover and for 5 - 7 minutes
  • Add potato continue to slow cook for 5 minutes
  • Add vegetable broth, bring to simmer, reduce heat cover and cook slowly until potatoes are soft
  • Add green portion of leek, bring to simmer, cook for 1 minute until leeks are wilted
  • Remove from heat, place soup in blender (recommend small batches) and blend at low speed thoroughly, *be very careful at this stage soup is very hot.
  • Once blended place back in sauce pot and add heavy cream, lemon juice, salt and pepper to taste. Bring to simmer
  • Ladle soup into serving bowls, garnish w/ crisp bacon and snipped chives