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Potato Bacon Leek Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Anne Freestone


  • 6 slices bacon
  • 3 tbsp butter
  • 3 large russet potatoes, peeled and roughly chopped into cubes
  • 1 leek, white and light green parts, thinly sliced (can substitute one medium onion)
  • 4 chicken bouillon cubes
  • 3 cups water
  • 1 12 oz can evaporated milk
  • 1/8 to 1/4 cup heavy cream (optional but recommended)
  • salt, to taste
  • black pepper, to taste


  • Fry bacon in a skillet until crisp, remove, chop, and place in a medium soup pot.
  • Add butter to bacon drippings in skilllet, and heat until melted. Added chopped potatoes and leeks (or onions), salt and pepper lightly, and saute until slightly browned.
  • Add potato/leek mixture to bacon in soup pot, add bouillon cubes and water. Bring to a boil, reduce heat and simmer for about 20 minutes, or until potatoes are soft.
  • With a potato masher, break up potato cubes into smaller pieces, leaving a few larger chunks.
  • Add evaporated milk and cream (if using), stir and bring to a boil.
  • Remove from heat, cover, and let rest for 5 to 10 minutes.
  • Add salt and pepper to taste.