Creamy Garlic Potato & Leek Soup
Potato and leek soup is a classic for a reason, and this version leans into that — simmered until the potatoes are properly soft, then blended down to something smooth and velvety.
What sets it apart is the topping. Bacon and apple fried together until caramelised, finished with crispy sage, spooned over the top of each bowl. It adds a bit of crunch and sweetness against the smooth soup underneath.
Serve it with a slice of toasted bread on the side and you’ve got a proper bowl of comfort food.
Creamy Garlic Potato & Leek Soup
SOUP · DINNER · MEDIUM
Smooth, velvety soup with a crispy bacon and apple topping
Letting the potatoes simmer until they're really soft, not just tender, is what gets you that smooth texture once it's blended. Rush this step and the soup stays slightly grainy.
The bacon, apple, and sage crust takes it from a simple soup to something a bit more special. The apple picks up the rendered bacon fat as it fries and caramelises beautifully alongside it.
It also freezes well, so it's worth making a double batch and stashing some away for a night when you don't feel like cooking.
Creamy Garlic Potato & Leek Soup
Ingredients
Potato & Leek Soup
- 42 g Unsalted Butter
- 4 Leeks Sliced
- 3 Garlic Cloves Chopped
- 4 All-Rounder Potatoes Diced
- 1 litre Vegetable Stock
- 180 ml Thickened Cream
- Salt & Pepper To Taste
Bacon, Apple & Sage Crust
- 14 g Unsalted Butter
- 120 g Streaky Bacon Sliced
- 1 Red Apple Peeled & Diced
- 12 g Sage Leaves Chopped
- Salt & Pepper To Taste
- 4 slices Bread of Choice To Serve
Method
Potato & Leek Soup
- Place a large pot over medium-high heat, add the butter, and allow it to melt. Add the leek, garlic, and seasoning to taste. Sauté for 3 minutes, until it starts to soften.
- Add the diced potato, mix to combine, and sauté for 1 minute. Pour in the stock and bring to a boil. Reduce the heat to medium-low, cover with a lid, and simmer for 30 minutes, or until the potatoes are really soft. Remove the lid and pour in the cream, mixing to combine. Take off the heat.
- Use an immersion blender to blend the soup to a smooth purée. If using a regular blender or food processor, let the soup cool for at least 45 minutes first — blending boiling hot soup in a plastic blender or processor bowl risks it expanding from the heat and exploding during processing, which can cause serious injury and damage to yourself and your property. Immersion blenders are the safest and easiest option, and are inexpensive to pick up if you don't already have one. Transfer back over low heat, check the seasoning, and keep warm.
Bacon, Apple & Sage Crust
- Place a pan over medium heat, add the butter, and allow it to melt. Add the bacon and apple, and fry for 4 minutes, or until golden, slightly crispy, and caramelised. Add the sage, season to taste, mix well, and fry for 1 minute, or until the sage is crispy. Remove from the heat.
- Serve the soup in bowls, top with the bacon, apple, and sage crust, and serve with toasted bread. Dig in.
This soup is so easy and tasty! We have made it many times now in my house and it is a hit every time!!
That’s awesome to hear, Carly. So glad you’ve been enjoying it. Thank you.
This is the first soup I’ve ever made and it’s so so good. Super easy to make and minimal cleanup. Definitely adding it to the meal prep rotation!
That’s awesome to hear. Glad you enjoyed it. Thank you!
Although I haven’t yet made the topping, I made the soup. It tastes fantastic; very creamy and a wonderful mixture of flavours. Thanks!
Lynn
The topping really brings it all together. I definitely recommend making it. Glad you enjoyed the soup.