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Potato leek soup has always been a soup I’ve reserved for Christmas. You can easily dress this soup up with fancy garnishes like: our toast stars, crumbled bacon, crème fraîche, and chives. The texture is smooth, so it lends itself to a more elegant affair.
To make this soup, you start off by frying your smoky bacon in a skillet. Did someone say, bacon? 🥓 Then saute the sliced leeks in two tablespoons of bacon fat to intensify the smoky flavor. Yum! Five red potatoes are hidden away in this delightful creamy soup to give it some substance, and to please all the potato lovers out there.🥔 Fresh bay leaves, oregano, and rosemary are the spices that assist in flavoring this dish. Another reason to love this potato leek soup is that it can be made three days ahead of your special event, which will save you precious time on Christmas day.
Potato leek soup is an elegant, creamy soup flavored with smoky bacon, garlic, and red potatoes. It can be easily be dressed up with fancy garnishes like our toast stars.
- 6 slices smoked bacon
- 4 jumbo garlic cloves, peeled
- 1 teaspoon olive oil
- 3 medium leeks, sliced
- 5 cups chicken stock
- 2 cups filtered water
- 5 medium red potatoes, peeled and chopped
- 2 bay leaves
- 4 oregano sprigs
- 2 rosemary sprigs
- 1/2 teaspoon salt
- sprinkle of black pepper
For the Garnish
- Toast stars
- 8 tablespoons crumbled bacon
- 4 tablespoons fresh chives, chopped
- 1/4 cup crème fraîche
- Put a large pot of water on the stove and bring to a boil. Wash, peel and cube the red potatoes. Cook until fork tender. Drain. Set aside.
- Preheat the oven to 425 F. Place the peeled garlic cloves in a small ramekin and coat them with a teaspoon of olive oil. Cover with aluminum foil to help prevent burning. Roast for 15 to 20 minutes. Set aside.
- Fry bacon in a cast iron skillet over medium heat. Use a fork to flip the pieces over. Cook until they are crisp, then drain on paper towel. Once cooled, crumble and place in a small bowl. Set aside.
- Pour out all the bacon drippings in a bowl, add two tablespoons of drippings back to a medium soup pot, and saute the sliced leeks until soft. Add the cooked potatoes, broth, water, and spices and bring to a boil. Simmer for 12 minutes.
- Add the roasted garlic to the pot and take out the bay leaves, rosemary, and oregano sprigs. Puree the soup, working in small batches, using a blender or food processor.
- Pour the soup back into the pot. Add most of the bacon, reserving some for garnish. Heat through and thin with a little filtered water if desired.
- Serve warm. Garnish each bowl with a toast star, crumbled bacon, chopped chives, and a drizzle of crème fraîche.
- The beauty of this soup is that it can be made up to three days ahead.
- It can also be dressed up fancy with pretty toast stars, crumbled bacon, crème fraîche, and chopped chives, but feel free to add your own personal touch.