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Potato Leek Soup with Bacon

This is a classic potato and leek soup with bacon, adapted for real kitchens and real storage needs. It uses bacon fat on purpose, cooks leeks until sweet instead of bitter, and relies on Yukon Gold potatoes for body. It freezes well. You can pressure-can it safely. And when you open a jar months later, it still tastes like something you made today.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, Lunch, Soup, Weekday Dinner
Cuisine: European
Keyword: creamy leek and potato soup, freezer friendly soup recipe, freezer-friendly potato soup, leek and potato soup, leek and potato soup for canning, leek potato bacon soup, low acid soup canning, make ahead comfort food, potato leek soup, potato leek soup with bacon, potato soup with bacon, pressure canning soup, pressure canning soup recipe, recipe for potato leek soup, winter comfort food, winter soup recipes
Servings: 8

Ingredients

  • 1 extra-large leek cleaned, sliced ~300 g
  • 6 large garlic cloves minced ~30 g
  • ½ lb bacon diced ~225g
  • 2 medium carrots diced ~200 g
  • 2 lb Yukon Gold potatoes diced ~900g
  • 1 tbsp neutral oil ~15 ml
  • ½ cup dry white wine ~125 ml
  • 1 tsp salt ~5 g
  • 6 cups vegetable or chicken stock ~1.5 liter. You can substitute with 4 cups *chicken* stock (1 liter) and 2 cups water (500 ml)
  • 1 cup milk ~250 ml
  • ½ cup cream ~125 ml
  • ¼ cup fresh dill loosely packed chopped ~15 g

Instructions

  • Heat oil in a large pot over medium heat.
  • Add leeks and cook stirring often, until softened and translucent, about 3 minutes.
  • Add garlic and cook for 1 minute, just until fragrant.
  • Add bacon and cook for 5 minutes, until it turns translucent and begins to render.
  • Add carrots and cook for 3 minutes, stirring to coat.
  • Deglaze with white wine. Let it almost completely reduce before moving to the next step up to 5 minutes.
  • Add salt and mix well.
  • Add potatoes, stir again, then pour in stock or stock and water.
  • Bring to a simmer, reduce heat to low, cover and cook for 30 minutes, until potatoes are fully tender.
  • Blend with an immersion blender to a rough texture, or blend fully if you prefer a smooth soup.

❄️🫙Stop here if freezing or pressure canning. Follow the freezing or canning instructions in the post.

    🍲To Finish for Immediate Serving:

    • Add milk and cream. Bring the soup to a boil.
    • Cook for 3 minutes once boiling.
    • Add dill, cook 1 more minute, then remove from heat.