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Bacon Potato Leek Soup

Bacon Potato Leek Soup
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A hearty soup with Irish roots combining crispy bacon, tender potatoes, and sweet leeks in chicken broth with Irish ale, sour cream, and cheddar cheese.

Ingredients

Scale
  • 8 medium white potatoes (about 2.5–3 lbs), peeled and cubed
  • 4 cups chicken broth
  • 1/2 lb thick-cut bacon
  • 3 leeks, sliced with tops of stems discarded
  • 1/2 cup half and half
  • 1/2 cup sour cream
  • 1/4 to 1/3 cup Smithwick’s Irish ale (optional, or to taste)
  • Salt and pepper to taste
  • Fresh chives, chopped for garnish
  • 1/2 cup cheddar cheese, shredded for topping

Instructions

  1. Peel and cube potatoes into 1-inch pieces. Place in a large stockpot with chicken broth and bring to a boil over medium-high heat. Cook for 25-30 minutes until completely fork-tender and break apart easily when pressed, reducing heat as needed to prevent boiling over.
  2. While potatoes cook, cut bacon into small chunks and fry in a skillet over medium-high heat for about 10 minutes until crispy and golden brown, stirring occasionally.
  3. Drain most of the bacon grease from skillet, reserving 3-4 tablespoons. Set crispy bacon bits aside on paper towel.
  4. Add sliced leeks to the skillet with reserved bacon grease and saute over medium heat for 8-10 minutes until soft and translucent (not browned).
  5. Remove pot from heat. Stir in sauteed leeks, half and half, sour cream, Irish ale, and most of the bacon (reserve some for garnish). Using an immersion blender on low speed, carefully blend until about half the potatoes are pureed, leaving visible chunks for texture.
  6. Taste before adding salt since bacon and broth add sodium. Start with 1/4 teaspoon each of salt and pepper, adjusting to preference.
  7. Serve hot topped with shredded cheddar cheese, reserved crispy bacon bits, and fresh chopped chives.

Notes

  • Rinse leeks thoroughly between layers to remove any hidden dirt before slicing. Slice lengthwise first, then rinse under cold water.
  • Substitute Irish ale with pale ale, add a tablespoon of malt vinegar for tang, or omit entirely if preferred.
  • Use milk or heavy cream instead of half and half for different richness levels.
  • Turkey bacon can be used for a leaner option.
  • If you don’t have an immersion blender, use a hand mixer or potato masher. Don’t over-blend or soup can become gummy.
  • Store leftovers in airtight container in refrigerator for up to 4 days. If soup separates after refrigeration, whisk vigorously while reheating. Add splash of broth if too thick.

Nutrition

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