Cheesy Potato Bacon Leek Soup Recipe

In honor of the release of our newest cookbook,¬†12 Days of Christmas with Six Sisters’ Stuff, we hosted a recipe contest to find YOUR favorite holiday recipes! After a lot of baking, cooking and sampling we have chosen 12 of our reader’s favorite recipes! ¬†Thanks to everyone who participated!

Today we are featuring this Potato Bacon Leek Soup recipe from Carrie Shatek in Minnesota. Here is what she said about the recipe:

I belong to a CSA (crop share where we get weekly vegetable deliveries) and love to try new recipes with the odd vegetables we get each week. This week I was challenged with leeks and this potato soup recipe is out of this world! Excellent flavor and was able to make within an hour with a toddler keeping me busy!! Such savory flavor. This would be an excellent recipe for Christmas if you have some people coming on short notice!

Well, to be honest, I had no idea what a leek even was. I had to google it and then use that image to find them at my grocery store! But I easily found them, right by the green onions and to be honest, they just looked like big green onions!

I whipped this soup up, not knowing what to expect, but holy cow!! It has AMAZING flavor and was so thick and filling. Even if you didn’t have leeks on hand, I think that green onions would also taste delicious.

Serves: 5

Cheesy Potato Bacon Leek Soup Recipe

A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 4 large or 8 small red potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 pound bacon, cut into 1 inch pieces
  • 3 leeks, thinly sliced
  • 1 cup heavy cream
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup cheddar cheese, shredded
  • 2 tablespoons cornstarch (more if needed)


  1. In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
  2. When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.
Recipe Type: Main Dish

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