Creamy Red Potato Leek Soup Recipe

Name: Creamy Red Potato Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks; 5 -6 pieces turkey bacon; 1 leek, washed thoroughly and chopped; 1/4 cup flour; 3 tablespoons unsalted butter; 3 cups vegetable broth; 1 cup half-and-half; 1/2 teaspoon garlic powder; 1/2 teaspoon italian or herbal seasoning; salt and pepper, to taste; 1/2 cup colby-monterey jack cheese

Servings: persons

5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks
5 -6 pieces turkey bacon
1 leek, washed thoroughly and chopped
1/4 cup flour
3 tablespoons unsalted butter
3 cups vegetable broth
1 cup half-and-half
1/2 teaspoon garlic powder
1/2 teaspoon italian or herbal seasoning
salt and pepper, to taste
1/2 cup colby-monterey jack cheese

1
Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
2
Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
3
Saute the leeks (in the same pan you used to cook the bacon) until lightly browned.
4
Add the butter and flour to the sauteed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
5
Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
6
Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks, 5 -6 pieces turkey bacon, 1 leek, washed thoroughly and chopped, 1/4 cup flour, and more.

Yes, Creamy Red Potato Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Red Potato Leek Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions