Creamy Potato and Leek Soup
Rich, filling, and just a little bit sweet — this is the soup that makes you grateful for a cold day and a warm kitchen.
Some soups are delicate. This is not that soup. This is the kind of pot that simmers low on the stove and fills the whole house with something that smells like comfort before you've even sat down. Thick, creamy, loaded with tender potatoes and smoky bacon, with a gentle sweetness from the leeks that sneaks up on you in the best possible way.
Leeks don't always get the credit they deserve. They're softer and sweeter than onions, with a mildness that melts beautifully into a soup like this. Frying them separately in butter before adding them to the pot is the small step that makes a big difference — they go in already tender and golden, carrying all that buttery flavor with them.
This soup is filling in the way that only a potato-based soup can be. It's a meal on its own, and it only gets better the longer it simmers. Make a big pot. You'll want the leftovers.
Creamy Potato and Leek Soup
- 2 cartons (16 oz each) chicken broth
- 1 stick butter, divided in half
- 10 potatoes, peeled and cut into chunks
- 3 leeks, chopped
- 1 bag real bacon bits
- ½ cup flour
- A little water (for the flour slurry)
- Salt and pepper to taste
- Pour both cartons of chicken broth into a large pot. Add half the stick of butter, the peeled and cubed potatoes, and the entire bag of bacon bits. Bring to a boil over medium-high heat.
- Let the soup boil for about 20 minutes, until the potatoes are fork-tender. Don't rush this — you want them fully cooked through so they start to break down slightly and thicken the broth naturally.
- While the soup is boiling, melt the remaining half stick of butter in a skillet over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Fry them, stirring occasionally, until they are soft, tender, and just beginning to turn golden — about 8 to 10 minutes.
- Add the buttery fried leeks to the pot and stir them in. The soup will take on a lovely sweetness from them.
- In a small bowl, whisk together the flour with just enough water to make a smooth, gravy-like consistency — no lumps. Pour this slurry slowly into the soup while stirring.
- Reduce the heat to low and let the soup simmer for another 15 to 20 minutes, stirring often, until it thickens up into that creamy, hearty texture. Taste and add more pepper before serving.
This soup is wonderful with Ritz crackers crumbled right on top, a thick wedge of warm cornbread on the side, or a basket of fluffy country biscuits for dunking. Any of the three will do — though honestly, all three at once wouldn't be wrong either.
Leftovers thicken considerably overnight as the potatoes continue to absorb the broth. Reheat on the stovetop over low heat with a splash of broth or water stirred in to bring it back to that perfect creamy consistency.
This is the soup you make when you want people to feel genuinely taken care of. Sweet, savory, filling, and made entirely from scratch — it's simple food at its very best.