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Creamy Irish Potato Leek Soup Recipe Easy Homemade with Crispy Bacon Topping

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A comforting and creamy Irish potato leek soup topped with crispy bacon, perfect for cozy meals and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 3 medium-sized leeks, white and light green parts only, cleaned and sliced
  • 4 large russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 6 slices crispy bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped (optional)

Instructions

  1. Slice off the dark green tops and root ends of the leeks, then slice the white and light green parts thinly. Rinse thoroughly in cold water to remove sand and grit, then drain well.
  2. Cook 6 slices of bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble once cool. Set aside.
  3. Melt 3 tablespoons of unsalted butter in a large pot over medium heat. Add sliced leeks and a pinch of salt. Cook gently, stirring often, until soft and translucent but not browned, about 8 minutes.
  4. Stir in 2 minced garlic cloves and cook for another minute until fragrant, being careful not to burn.
  5. Add 4 cups of chicken or vegetable broth and the diced potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes.
  6. Using an immersion blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches and return soup to the pot. Let soup cool slightly before blending to avoid splatters.
  7. Stir in 1 cup heavy cream. Season with salt and freshly ground black pepper to taste. Warm gently for 5 minutes without boiling to keep the texture silky.
  8. Ladle soup into bowls and generously sprinkle the crispy bacon on top. Garnish with chopped fresh chives if desired.

Notes

Do not rush sautéing the leeks to avoid bitterness. Clean leeks thoroughly to remove grit. Let soup cool slightly before blending to prevent splatters. Cook bacon until crisp and drain well for best texture. Adjust seasoning gradually and add cream last to keep soup silky. For dairy-free, substitute heavy cream with coconut or cashew cream. Soup tastes better the next day as flavors meld. Freeze without cream and add cream when reheating.

Nutrition

Keywords: potato leek soup, creamy soup, Irish soup, bacon topping, comfort food, easy soup recipe, homemade soup

Find it online: https://elvafood.com/creamy-irish-potato-leek-soup-recipe-easy-homemade-with-crispy-bacon-topping/