Loaded Potato Leek Soup

Creamy potato and leek soup loaded with crispy bacon, sharp cheddar, and fresh chives. Smooth, rich, and entirely comforting.

Prep: 15 min

Cook: 35 min

Servings: 6

Ingredients

• 4 cups russet potatoes diced
• 3 cups leeks white and light green sliced
• 8 slices bacon
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1 cup sharp cheddar cheese shredded
• 3 tbsp chives fresh chopped
• 0.25 cup sour cream
• 2 cloves garlic minced

Instructions

1. Cook bacon in a large pot until crispy, about 7-8 minutes. Remove, chop, and set aside.
2. In the same pot with bacon fat, melt butter and sauté sliced leeks and minced garlic 5 minutes until softened.
3. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are very tender.
4. Remove from heat and stir in heavy cream. Using an immersion blender, puree soup until smooth. If you prefer chunkier soup, blend only halfway.
5. Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
6. Ladle into bowls and top with crispy bacon, fresh chives, and a dollop of sour cream. Serve hot.

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