Soup Main Dish

Leek & Smoked Bacon Loaded Potato Soup

  • Ready Time: 35min
    No Reviews
  • Prep Time: 15min
    Cook Time: 20min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 8
    Prep Method: Baked
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Recipe by: Kasim Hardaway

This isn’t your average potato soup: packed with crispy chunks of smoked bacon & the delicate flavor of leeks, it takes this creamy, luscious bowl of goodness to a whole new level.


  • 2 lbs. (910g) Russet Potatoes
  • 12 oz (340g) Smoked Bacon
  • ¼ cup (32 g) All Purpose Flour
  • 2 ½ cup (600 ml) Chicken Broth
  • 1 cup (240g) Shredded Cheese
  • 3 tsp (12g) Minced Garlic
  • 1 cup (240g) Diced Carrot
  • ¼ cup (32g) Minced Leek
  • 2 ½ cup (600 ml) Whole Milk
  • 1 cup (240g) Sour Cream
  • 4 tbs (56g) Butter
  • 1 tsp (4g) Dried Oregano
  • 3+ tbsp (42g) Green Onion, for garnish
  • 3+ (42g) Chive, for garnish
  • 2 tsp (8g) Salt
  • 1 tsp (4g) Black Pepper

Prep Time: 15min | Cook Time: 20min

  1. Peel potatoes and rinse in cold water. If you spot any eyes, remove them by digging them out with a small spoon or the tip of a peeler. Rough chop potatoes into cubes.
  2. Place potatoes in a large pot. Cover with water until it is 1 inch above the potatoes, add 1 tsp of salt and bring to a boil. Allow potatoes to boil for 8 minutes.
  3. While potatoes are boiling, chop bacon into bite-size pieces and sauté over medium-high heat in a large pot or Dutch oven. Once crispy, transfer bacon to a plate lined with a paper towel or cloth. Reserve 2 ½ tbsp of bacon grease. Set aside.
  4. Wipe down the pot or Dutch oven if there are bacon bits or burnt residue stuck to the bottom.
  5. Add reserved bacon grease and 4 tbsp of butter to the pot or Dutch oven; melt over medium-high heat.
  6. Add minced leek and saute for 3-4 minutes. Add garlic and sauté for an additional minute.
  7. Whisk in flour. While continuing to whisk, slowly add in milk and chicken broth. Bring to a soft boil.
  8. Using a potato masher, mash some of the chunks of potatoes to create a thicker consistency. Reduce heat to medium-low then add sour cream, cheddar, and half of the cooked bacon bits. Stir and return to a soft boil.
  9. Remove from heat once boiling then add 1 tsp salt and 1 tsp pepper. Add additional salt and pepper; serve immediately.
  10. Garnish with remaining bacon, chive, green onion, and cheddar cheese.


  • Before frying bacon add a small amount of water,  add 3 tbsp, to the pan which will help the bacon cook evenly.


Vitamin C11mg


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