Is there any soup more elegant, more comforting, or more velvety-smooth than a classic, from-scratch Potato-Leek Soup? This incredible, from-scratch recipe is a loving tribute to that timeless favorite, but with a fun, hearty, and completely brilliant twist that turns it into a complete and satisfying meal: a generous garnish of crispy, pan-fried mini pierogi and salty bacon!
This isn’t just another soup recipe; it’s a guide to creating a truly special, restaurant-quality meal at home. We’ll show you the simple secrets to a perfectly smooth and creamy puréed soup, and how to create the most delicious and surprising topping that will have everyone scraping the bottom of their bowls. This is the ultimate, sophisticated comfort food for a chilly evening.
Table of Contents
Table of Contents
Recipe Overview: An Elegant & Cozy Soup with a Hearty Twist
What makes this Potato-Leek Soup so spectacularly delicious is its incredible, velvety texture and its unique, satisfying topping. The soup itself is a masterpiece of simple elegance—a creamy purée of sweet, delicate leeks and earthy, starchy potatoes, enriched with a splash of heavy cream. But the real game-changer is the garnish. Instead of simple croutons, we top each bowl with cheesy, pan-fried mini pierogi, crispy, smoky bacon, and fresh chives, transforming a simple soup into a hearty, unforgettable meal with a wonderful variety of textures.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Comforting Soup
This recipe uses a handful of simple, high-quality ingredients to create its signature elegant and cozy flavor.
- The Velvety Soup Base:
- Leeks: The star aromatic of our soup! Leeks are a member of the onion and garlic family, but they have a much milder, sweeter, and more delicate flavor. It is crucial to clean them well to remove any hidden grit.
- Russet Potatoes: For the absolute creamiest, smoothest, and most velvety puréed soup, a high-starch potato like a Russet is the perfect choice. They break down beautifully when cooked and blend into a wonderfully smooth consistency.
- Heavy Cream: A final splash of heavy cream stirred in at the end adds a luxurious richness and an even creamier mouthfeel.
- The “Loaded” Topping: This is what makes this soup a complete meal.
- Frozen Mini Pierogi: Using a package of your favorite frozen mini pierogi (like a classic potato and cheese flavor) is a fantastic and convenient shortcut that adds a wonderful, chewy, and cheesy element to the soup.
- Bacon: A few strips of crispy, chopped bacon add a wonderful, salty, and smoky crunch. And don’t throw away that fat! Pan-frying the pierogi in the reserved bacon fat is a secret that adds a huge amount of delicious, savory flavor.
Pro Tutorial: The Best Way to Clean Leeks
Leeks are grown in sandy soil and are notorious for trapping dirt and grit between their many layers. Here’s the foolproof way to clean them:
- Trim: First, slice off the tough, dark green tops (you can save these for making stock!) and the bottom root end of the leek.
- Halve: Slice the remaining white and light green part in half, lengthwise.
- Rinse: Fan the layers of each half open under cold running water, making sure to rinse away any and all dirt that may be trapped inside.
- Slice: Place the clean leek halves cut-side down on your board and slice them thinly.
Step-by-Step to the Best Potato-Leek Soup
This delicious soup comes together in just a few simple stages.
Step 1: Build the Soup Base
Step 1: In a large pot or a Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat.
Step 2: Add the thinly sliced leeks and the sliced onion. Cook, stirring occasionally, for about 5 minutes, until the aromatics have softened and are fragrant.
Step 3: Add the peeled and sliced potatoes, the 3 minced cloves of garlic, 1 teaspoon of kosher salt, and a few grinds of fresh black pepper. Cook, stirring occasionally, for about 2 minutes, to allow the potatoes and garlic to get coated in the butter.
Step 4: Add 3 cups of water, the 4 cups of low-sodium chicken broth, and the 1 bay leaf to the pot.
Step 5: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let the soup cook, uncovered, for about 15 minutes, until the potatoes are very tender and can be easily pierced with a fork.
Part 2: Blend to Velvety Perfection
Step 1: Before you blend, be sure to find and discard the bay leaf.
Step 2: The easiest method for blending is to use an immersion blender directly in the pot. Blend the soup until it is completely and totally smooth and velvety.
Pro Tip: If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender. Secure the lid firmly, remove the center cap to allow steam to escape, and cover the opening with a folded kitchen towel. Blend each batch until it is perfectly smooth, and then return the puréed soup to the pot.
Step 3: Stir in the 1/2 cup of heavy cream. Give the soup a final taste and season it with any more salt and pepper if needed. Keep the soup warm over a very low heat while you prepare the topping.
Part 3: The Crispy Pierogi and Bacon Topping
Step 1: In a large, nonstick skillet over medium heat, cook the 2 slices of chopped bacon, stirring, for about 7 minutes, until it is brown and crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, but be sure to keep the rendered bacon fat in the skillet.
Step 2: Add the 12 frozen mini pierogi to the skillet with the hot bacon fat. Cook, flipping them halfway through, for about 5 minutes, until they are a beautiful golden brown on both sides and are warmed all the way through.
To serve, ladle the hot, creamy soup into bowls. Top each serving with a few of the golden-brown pierogi, a sprinkle of the crispy bacon, and some fresh, chopped chives.
The Best Creamy & Cozy Potato Leek Soup (with a Fun Pierogi Topping!)
A hearty and creamy potato leek soup with a unique and satisfying topping of pan-fried pierogi and crispy bacon. The soup is a classic puréed blend of potatoes, leeks, and onions, simmered in chicken broth and enriched with cream. Instead of croutons, the soup is garnished with golden-brown mini pierogi and crumbled bacon, adding a delightful textural contrast and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering, Sautéing, Pureeing
- Cuisine: Fusion
Ingredients
- 2 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, chopped
- 1 medium onion, chopped
- 1 1/2 pounds potatoes (e.g., Yukon Gold), peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 cups water
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 4 slices bacon
- 12 frozen mini pierogi
- Chopped fresh chives, for topping
Instructions
- Note: The ingredient list was not provided in the source article and has been inferred from the instructions.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, for about 5 minutes, until softened.
- Add the potatoes, garlic, 1 teaspoon of salt, and a few grinds of pepper. Cook for 2 more minutes, stirring occasionally.
- Add 3 cups of water, the chicken broth, and the bay leaf. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 15 minutes, until the potatoes are very tender.
- Discard the bay leaf. Working in batches, carefully puree the soup in a blender until smooth.
- Return the pureed soup to a clean pot. Stir in the heavy cream and season with more salt and pepper to taste. Keep the soup warm over low heat.
- Prepare the Toppings: While the soup simmers, cook the bacon in a nonstick skillet over medium heat for about 7 minutes, until crisp. Transfer the bacon to a paper towel-lined plate and crumble it once cool.
- Add the frozen mini pierogi to the same skillet (draining excess bacon fat if desired) and cook for about 5 minutes, flipping halfway through, until golden brown and warmed through.
- Ladle the hot soup into bowls. Top each serving with 3 pan-fried pierogi, a sprinkle of crumbled bacon, and fresh chives.
Notes
- The recipe uses a blender to create a smooth, velvety soup texture. An immersion blender could also be used directly in the pot after simmering.
- Pan-frying the frozen pierogi makes them a crispy, delicious garnish, similar to a dumpling or a crouton.
- Cooking the bacon and pierogi while the soup simmers makes for an efficient workflow.
Storage and Make-Ahead Tips
This soup is a fantastic make-ahead meal for a busy week.
- Make-Ahead: You can prepare the entire soup completely up to 3 days in advance. Let it cool and store it in an airtight container in the refrigerator. The bacon can also be cooked in advance.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Store the leftover pierogi and bacon toppings separately.
- Freezing: The potato-leek soup (without the cream or the toppings) freezes beautifully! Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months. Thaw it overnight in the refrigerator, and then you can reheat it on the stovetop and stir in the fresh cream just before serving.
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Creative Recipe Variations
- Make it a Vegetarian Soup: For a delicious and hearty vegetarian version, you can simply substitute the chicken broth with a high-quality vegetable broth and omit the bacon. You can pan-fry your pierogi in a little bit of butter or olive oil instead.
- Add a Cheesy Element: For an even richer, more decadent soup, you can stir about 1/2 to 1 cup of a shredded sharp white cheddar or a nutty Gruyère cheese into the hot, puréed soup along with the heavy cream. Stir until the cheese is completely melted and smooth.
- Use a Different Classic Topping: If you can’t find mini pierogi, this classic soup is also absolutely fantastic when topped with some simple, homemade garlic croutons, a drizzle of a good basil pesto, or some crispy fried onions.
Enjoy The Ultimate Cozy Soup!
You’ve just created a truly special soup that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This Creamy Potato-Leek Soup is a testament to the power of a simple, from-scratch meal to bring comfort and joy, and the fun, hearty topping makes it a truly memorable meal. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty soup!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to clean leeks so they are not gritty?
Leeks are notorious for trapping sandy grit between their layers. The foolproof method is to first trim off the tough, dark green tops and the root end. Then, slice the leek in half lengthwise. You can then fan the layers of each half open under cold running water to rinse away any and all of the hidden dirt.
Q2: What are the best potatoes to use for a creamy, puréed soup?
For the absolute creamiest, smoothest, and most velvety texture, a high-starch potato like a Russet potato (also known as an Idaho potato) is the perfect choice. The starches in these potatoes break down beautifully when they are cooked and blended, which helps to naturally thicken the soup and creates a wonderful, smooth consistency.
Q3: Can I make this soup ahead of time?
Yes, this is an absolutely perfect make-ahead soup! You can prepare the soup completely and store it in the refrigerator for up to 3 days. For the absolute best result, we recommend making the crispy pierogi and bacon topping fresh, right before you plan to serve it.
Q4: Can I freeze this soup?
Yes! The potato and leek soup base freezes beautifully. For the best result, it is a good idea to freeze the puréed soup before you have added the heavy cream. Cream-based soups can sometimes separate slightly upon thawing.
Q5: Can I use a regular, countertop blender instead of an immersion blender?
Of course! Just be sure to do it safely. Hot liquids expand rapidly in a blender, which can create a dangerous pressure buildup and cause the lid to blow off. To blend hot soup safely, never fill your blender more than halfway full. You will need to blend this soup in two or three batches. It is also crucial to remove the small center cap from your blender lid and to cover the opening with a folded kitchen towel. This will allow the hot steam to escape.