Creamy Potato and Leek Soup with Crispy Bacon Bits

1. Cook the Bacon

Start by heating a Dutch oven over medium-high heat and cook the chopped bacon until it becomes crisp, which should take about 5 minutes. Once done, transfer the bacon to a paper towel-lined plate, allowing the excess grease to drain off. Remember to leave just 1 tablespoon of the bacon fat in the pot; discard the rest.

2. Cook Leeks and Potatoes

Next, add the sliced leeks and potato chunks to the pot, along with the unsalted butter. Cook them for about 5 minutes, stirring occasionally, until the leeks start to soften.

3. Simmer the Soup

Pour in the chicken broth and add the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to medium, letting it simmer for about 15 minutes. This allows the flavors to meld beautifully and ensures the vegetables become tender. You’ll know it’s ready when you can easily pierce the potatoes with a fork.

4. Mash and Season the Soup

Once the vegetables are tender, discard the bay leaf. Using a potato masher, gently mash the soup until the potatoes begin to break down and thicken the soup. This will give your soup a creamy texture without needing any cream.

5. Add Bacon and Serve

Finally, stir in the crispy bacon bits and season the soup with salt and pepper to taste. Serve the soup hot, enjoying the comforting blend of creamy potatoes, savory leeks, and crispy bacon bits in every spoonful.