Creamy Potato Leek Soup II

Creamy Potato Leek Soup II


"Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese."

Ingredients 1 h {{adjustedServings}} servings 739 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1311 mg
  • 52%

Based on a 2,000 calorie diet

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  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
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Reviews 473

  1. 624 Ratings


I made a few changes, served with homemade bread and my husband declared it to be "the best thing he ever ate." I pureed the potatoes with my hand blender, used 1/2 the bacon called for, added 2 very large cloves of garlic to the leeks and used 1% milk in place of the cream. I used canned chicken broth and next time will use reduced sodium as I did think it too salty- even with no added salt. Definitely a keeper!


I also looked at this recipe and thought.. "5 ingredients? No kidding!" But i'll be damned if this isn't the best Potato and Leek soup i've ever had! It was so simple and easy to make and took no time at all. I think it's the "basicness" of this recipe that is most appealing. Not much to mess up and the results are wonderful. I left the ingredients exactly as stated and didn't change anything. I was left with a sensationally robust chunky and very flavoursome soup. The only thing i MAY try next time is instead of cutting up all the bacon i'll just grab bacon bits. But it may detract from the presentation of the soup at the end. It's nice to see all those chunks of potato and bacon in it. My family AND neighbours loved it and i'll definately be making it again.


A really excellent combination of tastes, with no additional seasonings needed. I modified the recipe somewhat by mixing in one-third of the sauteed leeks with the cooked potatoes, then blending about two-thirds of the resulting soup into a puree before mixing it back in with the rest of the potatoes and adding the remaining leeks and cream. It's a very rich soup and Half and Half cream seems to sustain the flavor while reducing the calories and fat content somewhat.