Creamy Potato Soup with Bacon

Leek Potato Soup


“While my mom’s Leek Potato Soup is wonderful on its own, I knew the addition of bacon would be a home run. But I wasn’t going to add just any bacon, oh no, it had to be Kayem Bacon. Because when you are making a family recipe, I’m pretty sure it’s essential to use ingredients from local, family owned brands. ”

Leek Potato Soup


4 strips cooked and diced Kayem Thick Cut Maplewood Bacon

3 medium leeks washed and cut into 1″ slices

2 tbsp butter

1 medium carrot, finely chopped

3 medium potatoes, peeled and diced

1 tbsp flour

4 cups chicken broth

1 cup half and half

1 tbsp chopped parsley

salt and pepper to taste

  • In a medium dutch oven, saute the leeks in butter for 2-4 minutes over medium heat. Add the carrots and celery and cook for another 3-5 minutes.
  • Add the potatoes and flour and cook for 3 minutes. Add the chicken broth and bring to a boil for 5 minutes. After 30 minutes, check that the potatoes are soft then add the half and half, parsley and salt and pepper to taste. Simmer for an additional 15 minutes.
  • Top with Kayem bacon. Serve and enjoy!