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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 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!