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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 an ingredient that immediately suggests richness and indulgence. While I totally understand the appeal, I never crave it. I’m just not a bacon kind of girl (watch out chocolate cake, I’m heart-eyeing you!). Oddly enough, I’ve recently felt the pangs of wanting the smoky crispness of well-cooked bacon. So of course, I had to act!


Whether you are a bacon connoisseur or appreciate it in small doses, this soup lends itself as an expressive canvas and is perfection with crispy bacon. This 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, 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 cubes
  • 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 immersion blender. Add the cream. Taste and adjust seasonings if required. Keep warm until ready to serve.
  4. for the croutons
  5. Preheat oven to 350F. 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!