Creamy Potato and Leek Soup with Bacon Croutons

If you are craving cosy comfort food, look no further than this Creamy Potato and Leek Soup with Bacon Croutons. It is one of my favourite things to make when the temperature drops and you need something to soothe the soul. Leek and potato is a classic flavour combination. Add in crispy bacon and crunchy croutons and you have something very special indeed. Imagine silky smooth, creamy soup topped with salty bacon pieces and tangy sourdough croutons… It is like a hug in a bowl.

Despite the long name, this Creamy Potato and Leek Soup is pretty straight forward. Afterall, comfort food should be easy! The secret is starting with the bacon. Once you have fried it off for that incredible crispy bacon garnish, you can use the delicious fat to sauté off the veg. Trust me, it gives the soup the most wonderful flavour. To top it off, we have the most gorgeous sourdough crunchy croutons. They are the perfect contrast to the creamy soup and ideal for using up leftover bread. I like to make a few extra to nibble on as a delicious snack.

Why you will love this Leek Potato and Bacon Soup with Crispy Croutons recipe:

• It is a simple and comforting meal. Perfect for a cosy lunch or simple supper..
• It is full of delicious flavours and textures. Think salty, crispy bacon and sweet leeks and garlic, creamy soup and crunchy croutons. 
• The croutons are perfect for using up leftover bread. Ideal for reducing food waste.
• It is an easy budget-friendly recipe using affordable ingredients. 

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Bacon - you can use smoked or unsmoked. Streaky bacon crisps up well but back bacon will also work. Just make sure it is diced into small pieces.

Leek - I love the slightly sweet, mild onion flavour of leeks. It is a classic combination with potatoes.

Garlic - two cloves is perfect for a hint of garlic. You can add more if you prefer a stronger garlic flavour.

Potatoes - you can use any sort of potatoes you like for this recipe. Maris Pipers are a good all-rounder.

Chicken stock - use a good-quality chicken stock if you have it to hand. If not, pop in a cube. There is no judgement here!

Double cream - this brings richness and creates a deliciously creamy texture.

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options also work well for a hint of chilli or extra garlic.

Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour.

Sourdough - the slightly tangy flavour of sourdough works brilliantly for croutons. It doesn’t need to be super fresh. In fact, this is perfect for using the last bit of a loaf that is past its best.

Olive oil - I like to use a good fruity olive oil. You don’t want to use your most expensive one as it is being roasted at a high temperature. You could also use a flavoured rapeseed oil. Borderfields have some lovely flavours to try. 

Chives - these have a mild onion, slightly garlicky, flavour which is perfect for this Creamy Potato and Leek Soup.

Substitutions and Variations:

• Bacon - streaky bacon has the best fat content and crisps up very well. However, back bacon is a good alternative. Whether you use smoked or unsmoked is down to personal preference. You can also use diced pancetta. Alternatively, sprinkle the soup with diced cooked ham or shredded cooked ham hock.
• Herbs - I love adding different herbs to this Creamy Potato and Leek Soup. Some finely chopped rosemary or sprigs of fresh thyme are delicious with the potatoes. You could pop in a bay leaf too. Alternatively, add a generous shake of dried herbs. Thyme, Herbes de Provence, rosemary or mixed herbs all work well.
• Croutons - sourdough absorbs the oil really well and goes nice and crispy. However, you can use whatever crusty bread you like. You can even use wholemeal or seeded loaves if that is what you have. 
• Bread - you don’t have to serve this soup with croutons. If you prefer to enjoy the creamy, cosy texture, simply serve with a warm roll. Toasted muffins or cheese scones are also delicious with soup.
• Dairy - sometimes I finish this Creamy Potato and Leek Soup with a swirl of double cream. Other times, I add a dollop of crème fraîche or sour cream for a bit of tangy. A spoonful of Boursin is delicious for a garlicky flavour. 

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Add the diced bacon to a dry pan and set over a medium heat. Render down until crisp, stirring occasionally. Remove from the pan and tip into a bowl. Set aside.

TWO: Add the diced leek to a pan and sauté off in the bacon fat for about 5-7 minutes, stirring often, or until softened (add a drizzle of olive oil, if necessary). Add the garlic and cook for 1 minute, stirring, until fragrant.

THREE: Tip in the diced potatoes and stir well. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for about 15 minutes - or until the potatoes are soft and falling apart (the exact time will depend on how small you diced the cubes.

FOUR: Dice the bread into chunks. Season and spread on a baking sheet and roast until golden and crispy.

FIVE: Once the potatoes have softened, pour in the double cream. Stir well, then simmer for 2-3 minutes.

SIX: Blend the soup until smooth (using a stick blender or food processor), being careful not to over-blend to avoid a gloopy texture. Season to taste, reheat if needed, and serve with crispy bacon, chives, croutons, and black pepper. Enjoy!

Cooking Tips:

• Crispy bacon: keep frying the bacon until it is properly crisp. Don’t be tempted to rush it or you won’t get the right texture.
• Seasoning: the bacon is already quite salty so you shouldn’t need to season with salt. Always taste before serving just in case.
• Herby croutons: add a flavour boost to your croutons by sprinkling with some dried mixed herbs before roasting. 
• Chef’s perk: I often make extra croutons to nibble on as a tasty snack. Think of them as next level breadsticks!

Frequently Asked Questions

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If you like the sound of this Creamy Potato and Leek Soup with Bacon Croutons, I have so many homemade soup recipes for you to try. My Roasted Carrot and Harissa Soup is full of warming spices. So too is my Roasted Butternut Squash and Chilli Soup. If you were here for a cosy, comforting leek recipe, why not try my Easy Cheesy Baked Leeks. It has to be one of my favourite side dishes during the chilly autumn/winter months.   

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Creamy Potato and Leek Soup with Bacon Croutons

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Looking for an easy homemade soup recipe? Look no further than this Creamy Potato and Leek Soup with Bacon Croutons. Cosy comfort food at its best. 

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 3 - 4 1x
• Category: Soups
• Method: Pan fry
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the soup:

• 130g diced bacon 
• 1 large leek, washed, patted dry and diced
• 2 garlic cloves, sliced
• 2-3 medium-sized potatoes, peeled and diced into cubes
• 500 ml chicken stock 
• 75ml double cream
• Salt and freshly ground black pepper

 

For the croutons:

• 4 slices sourdough bread 
• 1 tbsp olive oil 
• Salt and freshly ground black pepper

 

To serve:

• Chives, thinly sliced

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Instructions

1. Preheat the oven to 180C Fan and line a baking sheet with non-stick baking paper (alternatively, preheat the air fryer to 200C).
2. Add the diced bacon to a dry pan and set over a medium heat. Render down until crisp, stirring occasionally. Remove from the pan and tip into a bowl. Set aside.
3. Add the diced leek to a pan and sauté off in the bacon fat for about 5-7 minutes, stirring often, or until softened (add a drizzle of olive oil, if necessary). Add the garlic and cook for 1 minute, stirring, until fragrant. Tip in the diced potatoes and stir well.
4. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer for about 15 minutes - or until the potatoes are soft and falling apart (the exact time will depend on how small you diced the cubes.
5. Meanwhile, make the croutons: dice the bread into chunks and tip into a bowl. Drizzle with the oil and season with salt and freshly ground black pepper. Toss well to coat. Tip onto the prepared baking sheet and spread in an even layer (or tip into the air fryer in an even layer). Roast for about 10 minutes (or air fry for about 5-7 minutes) until golden and crisp, turning half-way through.
6. Once the potatoes have softened, pour in the double cream. Stir well, then simmer for 2-3 minutes.
7. Remove from the heat and blitz with a handheld stick blender until smooth. Alternatively, carefully transfer to a food processor and blitz until smooth before returning to the pan. Take care not to over blitz as you don’t want the starch in the potato to make it gloopy. Season to taste - bacon is already quite salty so you are likely just to need freshly ground black pepper.
8. Return to the heat to reheat, if necessary.
9. Spoon the warm soup into bowls. Sprinkle with the crispy bacon and thinly sliced chives. Scatter with the crunchy croutons and season generously with freshly ground black pepper. Enjoy!

Notes

• Herbs: feel free to add a sprinkling of dried herbs, freshly plucked thyme or finely chopped rosemary with the leeks for a delicious herb twist. You can also add them to the croutons before roasting.
• Make it plant-based: simply use vegetable stock and omit the bacon for a vegetarian Creamy Potato and Leek Soup. I know you can find plant-based bacon, but I am not a huge fan. Use butter or olive oil to fry off the leeks. If you want to make it vegan, opt for a plant-based cream. I like Oatly Creamy Oat.