Leek and Potato Soup is one of the classic soups I enjoy making. But you know as well as I do that 2 ingredients do not make a soup. I mean, you can call it leek & potato soup, but there are gonna be some other ingredients in there – like water and salt, for instance. As a matter of fact, that’s how I used to make it, and that method came from one of my favorite Julia Child books: 1989’s The Way to Cook (still a great gift for aspiring cooks, by the way). As Julia said:
Leeks and potatoes simmered in lightly salted water make a perfect soup in themselves even without the addition of a little cream (wink, wink)…
Now when I make leek and potato soup, I like to gussy it up with a few other ingredients that also taste good…
Pictured above are some of those other ingredients that taste good; there’s homemade chicken stock, both russet and Yukon Gold potatoes, celery, kale, the cleaned leeks, a rind of Parmigiano-Reggiano (you save those, right?), and hidden somewhere under it all a couple of slices of good bacon and a clove or two of garlic. 
Start by slowly cooking the bacon in a couple of tablespoons of olive oil until most of the fat has melted, then add the diced leeks, celery, potatoes and garlic, (minced, please) sweating all until translucent.
Now add your chicken stock/water and cheese rind, bring to a boil, taste the broth and add salt and pepper (trust me, potato soups need a shitload of salt), reduce heat, cover and simmer for 45 minutes to an hour.
Now comes the fun part. First, remove that rind. Then, I like to smash the potatoes with the back of a big wooden spoon until the soup gets nice and thick. If it’s too thick, add some water. Taste. Does it need more salt? Pepper? Then add them! Also, dice the rind and add it back. If you’re using kale or some other green (of course, you’ve already washed and shredded it, right?) add it to the pot and bring back to a simmer. Kale will take a good 20 minutes until it’s tender. Taste again – you don’t want your guests asking for salt, do you?
And it’s as simple as that. Twelve Ingredient Leek and Potato Soup, With Kale, Bacon and Parmigiano…
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Leek and Potato Soup with Crispy Bacon
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A cozy pot of leeks, potatoes, and kale simmered in stock with a Parmesan rind and a little bacon for depth.
Ingredients
- For the soup:
- 1 lb (450 g) baking potatoes, peeled and coarsely chopped (Yukon Gold or russet)
- 1 lb (450 g) leeks, white and light green parts only, sliced and rinsed well
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 slices bacon, diced
- 1 Parmigiano?Reggiano rind (optional but recommended)
- 1 small bunch kale, stems removed, chopped
- 2 tablespoons olive oil
- 1 qt (1 L) chicken stock (or vegetable stock)
- 1 qt (1 L) water (as needed to thin)
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- To finish:
- 2 tablespoons chopped parsley or chives (optional)
- Lemon wedges (optional)
Instructions
- Render bacon: In a large pot over medium heat, add olive oil and bacon. Cook 5–7 minutes until bacon renders and edges begin to crisp.
- Sweat aromatics: Add leeks, celery, garlic, and potatoes with a pinch of salt. Cook 6–8 minutes, stirring, until leeks are translucent.
- Simmer: Add chicken stock, 2 cups (480 ml) water, Parm rind, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cook 18–22 minutes until potatoes are tender.
- Add greens: Stir in kale and simmer 3–5 minutes until wilted and tender. Remove Parm rind and bay leaf.
- Finish & season: Adjust with more water to preferred thickness. Season with salt and black pepper. Brighten with a squeeze of lemon if desired.
- Serve: Ladle into bowls and top with chopped parsley or chives.
Notes
- Vegetarian: omit bacon and use vegetable stock; start with 2 tablespoons olive oil and add a pinch of smoked paprika for depth.
- For a creamier texture, mash some potatoes in the pot or blend half the soup and return.
- Leeks can be sandy—wash slices thoroughly in a bowl of water before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups (350 g)
- Calories: 220
- Sugar: 5
- Sodium: 620
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
Can I make this leek and potato soup without bacon?
Yes, the soup base is hearty on its own. For a smoky element without bacon, try a drizzle of smoked olive oil or a pinch of smoked paprika stirred in at the end.
Should I blend this soup completely smooth or leave some texture?
That comes down to preference. Blending about two thirds and leaving the rest chunky gives you a creamy soup with satisfying bits of potato and leek throughout.
How do I get the bacon topping really crispy?
Cut the bacon into small lardons and cook them in a cold pan, bringing the heat up gradually. This renders the fat slowly and gives you evenly crisp pieces. Drain on paper towels before topping the soup.
