Hearty, creamy potato leek soup with a bacon garnish. Perfect to prep in large batches for lunch throughout the week.

15 mins
30 mins


  • Medium pot
  • Immersion blender
  • Food processor
  • Frying pan


Soup Base:

  • 2 Tbsp butter
  • 1 lb Little Potatoes, quartered
  • 6 cups leeks, only the white parts, sliced
  • 2 garlic cloves, sliced
  • 33 oz chicken stock
  • 1 cup 18% cream
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • 8 pieces thick cut bacon, cut into strips
  • 1 lb butter
  • 1/2 lb Little Potatoes, finely chopped into squares
  • 1/4 cup chives, finely chopped


  • Step 1

    In a medium size pot, melt butter over medium heat. Once melted, add leek and garlic, cook for five minutes, stirring occasionally, until soft.

  • Step 2

    Add one pound of potatoes and cook for an additional five minutes. Add chicken stock and cook for 20 minutes until potatoes are very tender.

  • Step 3

    Using a hand emulsifier, puree soup until very smooth. Be careful not to splash as it will be very hot. Alternatively, you can do this in small batches in a food processor. Return to a clean pot, add cream, salt, and pepper. Return to the stove on low heat to bring temperature. Check seasoning.

  • Step 4

    To garnish: Fry bacon until crispy, remove from heat on paper towels to absorb oils. In a frying pan with butter, fry potatoes until golden brown and crispy. Remove from heat

  • Step 5

    Ladle soup into bowls, garnish with bacon, potatoes, and chopped chives.