appetizer, main dish, recipe, side dish, sponsored, vegetable

Potato Leek Soup with Bacon Croutons

Disclaimer: Thank you to The Little Potato Company for sponsoring this blog post! All recipes, wording and opinions are entirely my own.



Bacon is one of those ingredients that immediately suggests richness and indulgence. And while I totally understand the appeal, I never have an aching for bacon. I’m just not a bacon kind of girl (chocolate cake, however, is a completely different story). But lately, I’ve been craving that smoky crispness of well-cooked bacon, which is completely out of character for me. And when a craving hits, it is all I can think about.



Whether you are a bacon connoisseur or simply appreciate it in small doses, this soup lends itself as an expressive canvas and is perfection with crispy bacon. The potato and leek potage is both flavourful and creamy, thanks to the Creamer varietal potatoes from The Little Potato Company, and the crunchy savory croutons and the crispy bacon adds a textural element that is elegant and appetizing. This traditionally homey soup is given a bit of a rejuvenation in this recipe, making it something worthy of a reputation!


Potato Leek Soup with Bacon Croutons
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  • 6 slices smoked bacon, diced
  • two large leeks, thinly sliced
  • 1.5 lbs baby boomer potatoes from The Little Potato Company, cut in quarters
  • 900 g chicken stock, low sodium
  • 2 tsp dried savory
  • 2 tbsp 35% cream
  • salt and pepper
  • croutons
  • 6 slices of crusty white bread, preferably a day old, each cut into 9 pieces
  • 1 tbsp canola oil
  • 2 tsp dried savory
  • salt and pepper


  1. Heat a large pot over medium and add the bacon. Cook until crispy then remove and reserve for later, keeping the fat in the pot
  2. Sauté the leeks in the bacon fat until softened, about 3 minutes, then add in the potatoes and sauté again for another 2 minutes. Add chicken stock and dried savory. Bring to a boil, then reduce to medium-low for 20-25 minutes until the potatoes have softened. Season with salt and pepper to taste.
  3. Puree the soup either in a blender or using a submersion blender. Add the cream, taste and adjust seasonings if required. Keep warm until ready to serve.
  4. for the croutons
  5. Preheat oven to 350 F. On a large cookie sheet, toss the bread cubes, oil, savory, and salt and pepper together. Bake for about 15 minutes or until golden brown.
  6. To serve, ladle about 1.5 cups of soup into each bowl and top with a few croutons and some crispy bacon pieces. Best enjoyed hot.


If you have leftover soup, add a touch of extra cream and heat for a quick sauce that is heavenly on roasted vegetables or even pasta!



    Mmmm... potato leek soup is a personal favourite. The bacon croutons sound delicious. Thanks for sharing!
  • Cyn (Chiew) Priest
    Mm, I will have to try this family friendly soup. My little 7 month old loves to eat soup like an adult -- i.e. with a big spoon and with toasted lightly buttered bread.
  • sugarlovespices
    I pinned it to my Soup Recipe board, it looks amazing! Great color, texture and, I'm sure, flavor!
  • This looks sensational! Nice combination you 've got there! A must try ASAP!
  • Teresa (
    I'd choose chocolate cake over bacon, too, but sometimes bacon is just the right thing to make a dish fantastic. I think you've got that with this soup, for sure.
    • Glad to hear I'm not alone when it comes to chocolate cake, but you're right: bacon done right cannot be overlooked! :)
  • Yum! Totally pinning this one. Believe it or not, I've never tried a pureed, potato based soup! Thanks for the beautiful inspiration!
  • Cassandrea Gascoyne
    You had me at bacon croutons!! Soup looks fabulous too!!!
  • This soup looks amazing! I love a warm potato leek soup.
  • WK Chin
    Looks sooooo delicious! Love it ! Bacon does make everything better, matching it with soup is perfect, flavourful but not too greasy.Thanks for sharing!