× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Leek & Bacon Loaded Potato Soup

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

SoupMain Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 8

Ingredients

  • 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

Preparation

  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 diced carrot 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. Add your potatoes to the dutch oven. 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 and dried oregano. Add additional salt and pepper; serve immediately.
  10. Garnish with remaining bacon, chive, green onion, and cheddar cheese.

Notes 

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

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Simmone

This recipe didn’t turn out right because it never said when to add the potatoes to everything else or if the...Read Full Review

×

Simmone

This recipe didn’t turn out right because it never said when to add the potatoes to everything else or if the potatoes needed to be drained before adding and it also never said when to add oregano or chopped carrots.

Recipe By: Kasim Hardaway

Nutrition Facts Per Serving

Calories

520

Fat

34g

Sodium

1650mg

Cholesterol

110g

Vitamin C

11mg

Carbohydrates

32g

Fiber

2g

Protein

26g

Potassium

560mg

Sugar

7g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up