Potato and Leek Soup with Bacon Breadcrumbs

Soup season is here so if you’re looking for an easy, quick and delicious soup, then you should give this a try. It is super creamy and you can adjust the consistency to suit your preference.

The first time I had this soup, I was visiting Krakow, Poland. It was New Year's Eve, and I was spending an amazing time with my parents. We found a nice and cozy restaurant there, and my mom ordered this soup. I remember trying it and being blown away by how delicious it was. Back then, I didn’t bake or cook, so after we returned home, I kept asking my mom to make this soup for us. Slowly, it became a staple in our home. Now that I’ve moved out and started this blog, I decided that I wanted to share it with you as well.

Tips and tricks

1. Consistency – Personally, I prefer eating this soup thick. It just pairs so wonderfully with a delicious buttery toast or even with a cheesy sandwich. Of course, you can adjust the consistency to your preference. If you prefer a soup that’s a bit more runny rather than thick, just mix in extra water while blending.

2. Add the salt gradually – I recommend adding just a bit of salt during cooking, because the vegetable stock is usually already salty. You can always season at the end, once the soup is done.

3. Storing – Store the soup in the fridge for up to 2 days.

4. Topping ideas – There are so many delicious toppings that pair well with this soup. Here are some of my favorites:

   • Bacon breadcrumbs

   • Finely grated parmesan cheese

   • Seeds like sunflower seeds, pumpkin seeds or a mixture.

   • Chives and fresh herbs

   • Oil like chive oil, chili oil, olive oil

   • A bit of heavy cream

Ingredients you will need for this recipe

For the soup:

• Potatoes: Cut the potatoes into small, even pieces to ensure they cook through evenly and blend smoothly.

• Leeks: Make sure to clean them well, as dirt tends to hide between the layers. Use the white and light green parts only.

• Vegetable stock: Using vegetable stock instead of water enhances the flavor of the soup.

• Olive oil: Helps sautee the leeks until they’re tender.

• Butter: Pairs beautifully with the olive oil.

• Salt and Pepper: Add the salt gradually, starting with a little while the soup simmers, then adjust at the end to taste.

For the topping:

• Bacon: The crunch contrasts perfectly the creamy soup.

• Bread: Homemade breadcrumbs bring an extra layer of texture.

• Olive oil: Olive oil is used to fry the breadcrumbs.

• Chives: Chopped chives are used at the end for topping.

Step by step directions with photos

1. Before you prepare the vegetables for the soup, turn on the oven to 200C (fan), so it can preheat for when we make the bacon breadcrumbs.

2. Then, prepare the veggies. Peel, wash and cut the potatoes into small cubes; wash the leeks, cut the ends off (use the white and light green part only) and slice them up.

3. In a medium sized pan melt the butter along with the olive oil over medium heat, then add the sliced leeks and sautee for about 5 to 8 minutes. Make sure to stir occasionally.

4.  Next, add the potatoes to the pan along with some salt and the vegetable stock. The stock should cover the potatoes, so if it’s not enough then add a bit of water.

5. Let it cook over medium-high heat for about 30 minutes or until the potatoes are super tender.

6. In the meantime prepare the topping.

7. On a baking sheet lay out the bacon and the bread.

8. Sprinkle the bread with olive oil and bake in the preheated oven for 10-12 minutes, until the bacon is crispy.

9. Once ready, take it out the oven and let it cool.

10. Once it has cooled down, place the bacon and the bread in a food processor and pulse until it reaches a rough, crumbly texture. You can also put this back in the oven for a few more minutes to make it more crispy.

11. By this time the soup should be ready as well, so take it off the heat and using an immersion blender, blend everything until super smooth. You can also use a big blender for this.

12. If the soup is too thick, mix in some water until it reaches your preferred consistency.

13. Taste the soup and add more salt if needed. Season with pepper.

14. Serve it warm with bacon breadcrumbs and chili oil.

15. Enjoy.

Servings: 4

Author: Angie

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Potato and Leek Soup with Bacon Breadcrumbs

Soup season is here so if you’re looking for an easy, quick and delicious soup, then you should give this a try. It is super creamy and you can adjust the consistency to suit your preference.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

For the soup

• 550g potatoes, peeled and cut into cubes
• 2 large leeks, washed and thinly slices
• 700g vegetables stock
• 40g olive oil
• 50g butter
• Salt and pepper to taste

For the bacon breadcrumbs

• 3-4 slices of bacon
• 2-3 slices of bread (i used leftover focaccia, but you can use whatever you have at home)
• olive oil

Instructions

1. Before you prepare the vegetables for the soup, turn on the oven to 200C (fan), so it can preheat for when we make the bacon breadcrumbs.
2. Then, prepare the veggies. Peel, wash and cut the potatoes into small cubes; wash the leeks, cut the ends off (use the white and light green part only) and slice them up.
3. In a medium sized pan melt the butter along with the olive oil over medium heat, then add the sliced leeks and sautee for about 5 to 8 minutes. Make sure to stir occasionally.
4. Next, add the potatoes to the pan along with some salt and the vegetable stock. The stock should cover the potatoes, so if it’s not enough then add a bit of water.
5. Let it cook over medium-high heat for about 30 minutes or until the potatoes are super tender.
6. In the meantime prepare the topping.
7. On a baking sheet lay out the bacon and the bread.
8. Sprinkle the bread with olive oil and bake in the preheated oven for 10-12 minutes, until the bacon is crispy.
9. Once ready, take it out the oven and let it cool.
10. Once it has cooled down, place the bacon and the bread in a food processor and pulse until it reaches a rough, crumbly texture. You can also put this back in the oven for a few more minutes to make it more crispy.
11. By this time the soup should be ready as well, so take it off the heat and using an immersion blender, blend everything until super smooth. You can also use a big blender for this.
12. If the soup is too thick, mix in some water until it reaches your preferred consistency.
13. Taste the soup and add more salt if needed. Season with pepper.
14. Serve it warm with bacon breadcrumbs and chili oil.
15. Enjoy.

Notes

Consistency – Personally, I prefer eating this soup thick. It just pairs so wonderfully with a delicious buttery toast or even with a cheesy sandwich. Of course, you can adjust the consistency to your preference. If you prefer a soup that’s a bit more runny rather than thick, just mix in extra water while blending.

Add the salt gradually – I recommend adding just a bit of salt during cooking, because the vegetable stock is usually already salty. You can always season at the end, once the soup is done.

Storing – Store the soup in the fridge for up to 2 days. 

Nutrition Facts

Calories

582

Fat

33 g

Sat. Fat

11 g

Carbs

62 g

Fiber

12 g

Net carbs

51 g

Sugar

4 g

Protein

14 g

Sodium

439 mg

Cholesterol

40 mg

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