Brueck's Creamy Bacon Potato Leek Soup

Creamy potatoes, leeks, bacon, herbs, and broth blend into a velvety soup that's both satisfying and nourishing. With just 15 minutes of prep, this potato leek soup is wholesome, budget-friendly, and the perfect comfort dish for any night. 

Ingredients

• 4–5 strips slices bacon, chopped
• 1 large leek, thinly sliced (white and light green parts only; about 2–3 cups)
• 2 celery ribs, finely diced (about ⅓ cup)
• ½ medium yellow onion, diced (about 1 cup)*
• 5 cloves garlic, minced
• ¾ teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• ½ teaspoon dried parsley (or 1 tablespoon fresh parsley)
• ½ teaspoon salt, plus more to taste
• 2 lbs. red or Yukon gold potatoes (or a mix), cut into ¼–½-inch cubes with skin still on
• 3 cups chicken or vegetable broth, divided**
• Optional: Chopped parsley and/or chives, fresh cracked black pepper, or red pepper flakes

Instructions

Stovetop Directions:

1. Place a large pot or Dutch oven over medium-high heat.
2. When the pot is hot, add the chopped bacon and cook, stirring occasionally until crisp (about 5 minutes).
3. Transfer the bacon to a paper-towel-lined plate to drain; set aside.
4. Add the sliced leek, celery, and onion to the same pot with the bacon drippings. 
5. Cook, stirring occasionally, for 7-8 minutes, or until the onions start to soften.
6. Add garlic, stir, and cook for another 30 seconds or until fragrant.
7. Add the remaining ingredients to the pot (except for the bacon, ½ cup of the broth, and any garnishes). 
8. Set aside the ½ cup broth for later.
9. Bring ingredients in the pot just to a boil, then lower the heat to maintain a vigorous simmer and cover with a lid.
10. Cook for 20-22 minutes or until potatoes are very tender. 
11. Remove from heat and ladle half to three-quarters of the soup into the container of the blender.
12. Secure the blender lid in place and blend until the soup is creamy with some chunks remaining. 
13. If I want it extra creamy, I blend it even further to the desired consistency. (Can also use an immersion blender.)
14. Carefully remove the blender lid and stir the blended soup back into the pot.
15. Add the reserved ½ cup broth, if needed, to thin the soup to your desired consistency.
16. Season with salt as needed, stir in the bacon, and garnish with optional toppings of choice.

Instant Pot Directions:

1. Select the 'Sauté' function on the Instant Pot, and when heated, cook the bacon, stirring occasionally until crisp (about 3-5 minutes).
2. Transfer the bacon to a paper-towel-lined plate and set aside.
3. To the Instant Pot (still on the 'Sauté' function), add the leeks, celery, and onion. Cook, stirring occasionally, for about 5-7 minutes or until the onions start to soften.
4. Add garlic, stir, and cook for another 30 seconds or until fragrant.
5. Add the remaining ingredients to the Instant Pot (except for the bacon, ½ cup of the broth, and any garnishes). 
6. Set aside the ½ cup broth for later.
7. Lock the lid in place and set the vent valve to the 'Sealing' position.
8. Cook for 13 minutes at high pressure.
9. When cooking time is up, allow 5 minutes of natural release before flipping the vent valve to the 'Venting' position to release any residual pressure.
10. Remove the lid from the Instant Pot, and transfer half of the soup to the container of the blender.
11. Secure blender lid in place and blend until soup is creamy with some chunks remaining. 
12. If I want it extra creamy, I continue to blend to my liking. (Can also use an immersion blender.)
13. Carefully remove the blender lid and pour the blended soup back into the pot. If needed, stir in an additional ½ cups broth to thin the soup to the desired consistency.
14. Salt to taste, stir in bacon, and garnish with optional toppings of choice.

Notes

• *Can substitute with white onion.
• **Can substitute with chicken stock, vegetable stock