Roasted Potato and Leek Soup with Bacon is a comforting and flavorful dish that combines the rustic simplicity of roasted vegetables with the creamy, rich notes of Parmesan and bacon. This soup is perfect for chilly days when you crave something warm, hearty, and satisfying. Inspired by the classic French potato and leek soup, this recipe takes it a step further by roasting the potatoes and leeks first, intensifying their natural sweetness and adding depth of flavor that enhances every spoonful.
The roasting step may seem simple, but it elevates the soup, giving it a more profound, earthier flavor than traditional potato and leek soups. Roasting the potatoes and leeks until golden brown brings out a subtle caramelization. The leeks add a gentle onion-like flavor that mellows beautifully when roasted. When blended, the potatoes create a creamy, thick texture, resulting in a luxurious base that feels comforting and satisfying.
Next, chopped bacon is cooked in a pot, creating a smoky, savory layer that pairs wonderfully with the roasted vegetables. The bacon fat left in the pot is then used to sauté onions, garlic, thyme, and paprika, infusing the aromatics with a smoky essence. The paprika adds a touch of warmth and spice to the soup, balancing the sweetness of the roasted leeks and the richness of the cream.
The roasted vegetables and sautéed aromatics are combined with chicken broth and simmered gently to allow the flavors to meld. The soup is then pureed until smooth using an immersion blender (or a regular blender in batches), creating a luscious, creamy consistency. Heavy cream and Parmesan cheese are stirred in for an extra layer of indulgence, enhancing the creamy texture and giving the soup a velvety richness.
The soup is finished with various garnishes that add flavor and texture. A handful of reserved roasted leeks gives the soup a pop of texture and color, while the crispy bacon bits add crunch and a savory punch. A sprinkle of remaining Parmesan cheese on top melts slightly when it hits the hot soup, adding a final layer of richness that balances perfectly with the creamy base.
Each bowl of this Roasted Potato and Leek Soup with Bacon offers a cozy blend of flavors and textures. The creaminess of the potatoes, the mild sweetness of the leeks, the bacon’s smokiness, and the paprika’s warmth make this soup an irresistible choice for any fall or winter meal. It’s a dish that feels rustic and refined, embodying the best comfort food while elevating it with thoughtful techniques and flavor combinations.
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Serve this soup as an appetizer for a dinner party or a standalone dish with crusty bread on the side for a complete meal. It’s also a great make-ahead option, as the flavors continue to deepen as the soup sits, making it perfect for leftovers. Whether you’re serving it to family or friends, this roasted potato and leek soup with bacon is bound to be a hit, bringing warmth, comfort, and satisfaction with every bite.
Roasted Potato and Leek Soup with Bacon
4
servings20
minutes1
hour1
hour20
minutesThis Roasted Potato and Leek Soup with Bacon combines the richness of creamy potatoes and leeks with smoky bacon and a hint of Parmesan. Perfect for fall, this hearty soup is comforting, flavorful, and easy to make for a cozy meal.
Ingredients
4 slices of bacon, chopped
2 large leeks, cleaned and sliced
3 large potatoes, peeled and chopped
1/4 cup extra virgin olive oil, divided
1 large onion, chopped
3 cloves of garlic, minced
1 tablespoon fresh thyme
1 teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
to taste, salt and ground black pepper
Directions
- Roast the Potatoes and Leeks:
Preheat the oven to 400°F (200°C). Place the potatoes and leeks on a baking sheet, drizzle with half of the extra virgin olive oil, and season with salt and ground black pepper. Roast for 30 minutes until tender and golden. Reserve a portion of the roasted leeks for garnish. - Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy, 5-6 minutes. Remove with a slotted spoon to reserve the bacon fat and drain on paper towels. - Sauté the Aromatics:
Add the remaining extra virgin olive oil to the same pot with the bacon drippings. Sauté the onion until softened, 2-3 minutes. Add the garlic and cook for another 1-2 minutes until fragrant. Stir in the fresh thyme and paprika. - Combine and Simmer the Soup:
Add the roasted potatoes and leeks to the pot. Stir in the chicken broth, and bring the mixture to a simmer. Cook for 20 minutes to allow the flavors to meld. - Blend the Soup:
Use an immersion blender to puree the soup until smooth, or carefully blend in a stand blender. Stir in the heavy cream and most of the Parmesan cheese. Season with salt and ground black pepper to taste. Simmer for 5-7 minutes to warm the cream and melt the cheese. - Serve and Garnish:
Ladle the soup into bowls. Garnish with the reserved roasted leeks, bacon bits, and a sprinkle of Parmesan cheese.