Potato, Leek, Bacon & Cheddar Soup

Name: Potato, Leek, Bacon & Cheddar Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 4 slices bacon, diced; 1 onion, diced; 1 large leek, white and pale green parts only, washed and sliced; 1 clove garlic, minced or finely chopped; 1/4 cup (60 mL) unsalted butter; 1.5 lb (750 g) Yukon gold potatoes, peeled and diced; 1 Tbsp (15 mL) finely chopped fresh thyme leaves; 6 cups (1.5 L) chicken or vegetable stock; 1 cup (250 mL) whipping cream (35% MF); 1 cup (250 mL) shredded aged cheddar cheese; 1 cup (250 mL) sour cream; Salt and pepper to taste; 3 Tbsp (45 mL) finely chopped fresh chives (for garnish)

9 steps

Prep:20minCook:25min

A hearty and flavorful soup made with potatoes, leeks, bacon, and cheddar cheese. Perfect for warming up on a chilly day, it's creamy, rich, and delicious.

Updated at: Fri, 10 Oct 2025 15:41:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories596.1 kcal (30%)

Total Fat43.2 g (62%)

Carbs31 g (12%)

Sugars9.6 g (11%)

Protein20.2 g (40%)

Sodium904.1 mg (45%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

large, white and pale green parts only, washed and sliced

1 clovegarlic

minced or finely chopped

¼ cupunsalted butter

750gYukon gold potatoes

peeled and diced

1 Tbspfresh thyme leaves

finely chopped

6 cupschicken stock

or vegetable

1 cupwhipping cream

35% MF

1 cupshredded aged cheddar cheese

1 cupsour cream

3 Tbspfresh chives

finely chopped, for garnish

Instructions

Step 1

Cook the bacon: In a large pot over medium heat, sauté the bacon until crispy. Remove with a slotted spoon and drain on a paper towel. Leave about 1-2 Tbsp of the bacon fat in the pot.

Step 2

Sauté aromatics: Add the butter, then sauté the onion, leek, and garlic until softened (about 5 minutes).

Step 3

Add potatoes and thyme: Stir in the diced potatoes and thyme. Cook for 2 minutes, coating the potatoes in the butter mixture.

Step 4

Add stock: Pour in the stock and bring to a boil over high heat. Reduce to medium-low and simmer uncovered until the potatoes are tender, about 20-25 minutes.

Step 5

Blend: Purée the soup until smooth (or leave partially chunky if preferred).

Step 6

Add creamy goodness: Stir in the whipping cream, cheddar cheese, and sour cream. Heat gently over medium heat until cheese is melted and the soup is smooth. Do not boil.

Step 7

Season: Add salt and pepper to taste.

Step 8

Serve: Ladle into bowls and garnish with crispy bacon bits and fresh chives.

Step 9

Optional: For extra richness, top with shredded cheddar and a drizzle of cream before serving. Serve with crusty bread or garlic toast.