Meaty Potato Leek Soup

pieopah 1

"This is a hearty version of a winter classic, using smoked turkey legs or thighs."

Ingredients 1 h 35 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1689 mg
  • 68%

Based on a 2,000 calorie diet

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  1. Place the turkey legs into a large soup pot, and pour in chicken stock. Bring to a boil, reduce heat to medium-low, then simmer until the turkey meat begins to fall from the bones, 30 to 45 minutes. Remove the turkey legs, then drain and reserve the broth. Separate the turkey meat from the bones and tendons, and set aside.
  2. Place the bacon into the soup pot over medium heat, and cook, stirring occasionally, until the bacon is crisp and browned, about 10 minutes. Remove the bacon pieces and drain on paper towels; set the bacon aside. Reserve about 2 tablespoons of bacon drippings in the pot. Cook and stir the leeks in the bacon drippings over medium heat until soft and wilted but not brown, about 5 minutes, then add the potato cubes, thyme, salt, black pepper, and reserved broth. Reduce heat, then simmer the mixture until the potatoes are soft, about 20 minutes.
  3. Pour the leek and potato mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. Mix in the cream, then stir in the reserved turkey meat. Heat over medium-low heat until the soup is hot; garnish each serving with a few pieces of bacon.
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Reviews 3

  1. 3 Ratings


very hearty, excellent for a cool fall or winter meal. I made it for some new parents and they loved it!


Very hearty soup... followed the recipe closely (although I used red potatoes over russet) and everyone thought it was delicious. Thanks!

Lisa Linegar Johnson

This recipe took longer than the stated 1 hour and 35 minutes. From stove to table it was about 2 1/2 hours for me. I don't know how you could do it in 1 hour and 35 minutes unless you have pre-cooked bacon and a stick blender. If you have a regular blender or food processor, it takes some time to puree the batches. And the result of the pureeing was a consistency of leeky Cream of Wheat with too much milk added. Not visually appealing or texturally desirable. I followed this recipe exactly and found that the delicious flavor of my smoked turkey legs was almost completely masked by the taste of the leeks. I would have been better off not putting those delicious guys in the soup at all and using them in another recipe so I could enjoy them. If I were you,I would find another potato-leek soup recipe. If you happen to have it, the leek and potato soup recipe in Dorie Greenspan's "Around My French Table" (page 66) is a good one. Otherwise, look elsewhere, friend, look elsewhere. This "Meaty Potato Leek Soup" recipe is not awesome and it takes a ton of time.