Kitchen notes · a little help before you start

Chunky Potato Leek Soup

Name: Chunky Potato Leek Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 8 slices thick-cut bacon (chopped) (Source: 8 slices thick-cut bacon (chopped)); 2 Tablespoons salted butter (Source: 2 Tablespoons salted butter); 2 lbs Yukon gold potatoes (diced into bite-size pieces) (Source: 2 lbs Yukon gold potatoes (diced into bite-size pieces)); 3 each leeks (white and light green parts only, chopped and thoroughly rinsed) (Source: 3 leeks (white and light green parts only, chopped and thoroughly rinsed)); 1 each medium onion (chopped) (Source: 1 medium onion (chopped)); 2 cloves garlic (minced) (Source: 2 cloves garlic (minced)); 4 cups chicken broth (Source: 4 cups chicken broth); 1½ teaspoons salt (Source: 1½ teaspoons salt); ¼ teaspoon black pepper (Source: ¼ teaspoon black pepper); 2 sprigs fresh thyme (Source: 2 sprigs fresh thyme); ½ cup heavy cream (Source: ½ cup heavy cream)

Chunky Potato Leek Soup is made with Yukon gold potatoes, leeks, and chicken broth.

Prep: 15 min
Cook: 20 min
Total: 35 min
Original yield: Serves 6
Ingredients: 11 listed

Make it part of your week

Estimating…

SoupsIrishMain coursePorkBritish & IrishPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: Irish · British & Irish
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Keep the return step in order

Keep the removed ingredients ready to return at the specified step.

2. Check when to cover

Follow the covered and uncovered stages in their stated order.

3. Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Get to know the ingredients

thick-cut bacon (chopped)

In the method: In a dutch oven, cook the bacon until crispy.

Yukon gold potatoes (diced into bite-size pieces)

In the method: Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.

leeks (white and light green parts only, chopped and thoroughly rinsed)

In the method: Add the chopped leeks and onions.

The last little job

Finish as directed

Serve with the cooked bacon sprinkled over the top for presentation, or just stir it into the soup.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Return for the stirring

Stir occasionally as directed while the mixture cooks.

A few questions you might have

What should I prepare first?

Set out the dutch oven and blender. Start with this step: In a dutch oven, cook the bacon until crispy.

Which preparation step should I plan for?

Keep the removed ingredients ready to return at the specified step.

What check should I look for as it cooks?

Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Vegan Option: Use vegetable broth, coconut oil instead of butter, Lightlife Smart Bacon, and full-fat coconut cream in place of heavy cream. Wash leeks well by soaking the chopped pieces in a bowl of cold water to remove any hidden grit. Cook sliced leeks just until tender so they stay silky, not mushy. Blend only part of the soup for a creamy texture that still has bite. Add the cream at the end for the smoothest finish. Storage & Freezing Store: Refrigerate in an airtight container for up to 3 days. Freeze: Freeze for 2-3 months. Thaw overnight in the fridge. Reheat: Warm gently on the stovetop, adding broth if it thickens. Make Ahead: Cook the soup without the cream, let it cool completely, refrigerate, then stir in the cream when reheating.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: houseofnasheats.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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