Cheesy Leek Potato Soup
Prep time
Cook time
Total time
This creamy potato soup is not too thin and not too thick - just right. Use baked potatoes rather than raw ones to give a perfect consistency.
Recipe type: Soup
Cuisine: American
Serves: 6-8
  • 5-6 slices of bacon, cut into ½ inch pieces
  • 1 leek, rinsed and chopped into ½ inch pieces
  • ½ onion, diced (optional)
  • 4-6 medium potatoes, baked, peeled, and cut into 1 inch pieces
  • 3 carrots, diced
  • 3 stalks of celery, diced
  • 2 cups of chicken stock, homemade, canned, or reconstituted from bullion
  • 2 cups of milk, whole, 2% or skim
  • ½ cup of half-and-half OR heavy cream
  • 2 cups of medium cheddar cheese, grated (or any cheese you wish to use)
  • Salt & Pepper to taste
  1. In a 5-quart dutch oven or stock pot over medium heat, brown the bacon pieces until they've rendered their fat, are browned and crispy.
  2. Remove the bacon bits to a plate lined with a paper towel to drain. Drain off most of the bacon fat from the pot. Return to stove.
  3. Add the diced carrot, celery and onion (if using). Lightly season with salt and pepper. Saute for 5-6 minutes, until the vegetables begin to soften.
  4. Add the leeks, stir together, and continue to saute for 5-10 minutes.
  5. Add the cubed potatoes. Lightly season with salt and pepper. Continue to saute for another 5-10 minutes. Stir the ingredients every once in a while to make sure the potatoes don't stick to the bottom of the pot.
  6. Reduce the heat to medium-low. Add the chicken stock, stir and bring the vegetables and stock to a gentle simmer. Cover the pot, and cook for 20 minutes.
  7. Using a potato masher, mash vegetables to the desired consistency, leaving some of the vegetables whole.
  8. Add the milk and half-and-half (or heavy cream, if using). Stir the ingredients together. Heat through until the liquid is gently bubbling.
  9. Remove the pot from heat. One-half cup at a time, stir in the grated cheese until it is all incorporated and melted.
  10. Return to stove. Over low heat, add the bacon bits. Stir together, check seasoning, and serve.
Garnish the soup with any combination: chopped parsley, bacon bits, croutons, sour cream, shredded cheese, chopped chives or green onions. This soup is great the next day, too!
Recipe by At Mimi's Table at