Bacon & Potato Leek Soup

Potato Leek SoupPotato Leek Soup has always been a longtime favorite of mine.  Add bacon, and it’s perfection!  The smokiness of the bacon works so well with the earthiness of the leeks  – and it’s all rounded out by the tanginess of the creme fraiche.  This has been a favorite at our Hungry in Brooklyn dinners, and is always a special request by Abuela each time Raphael and I visit her in Miami.  Try for yourself and you’ll be hooked! Click here to watch me make the soup on our season 1 finale of HIB!


  • 1/3 lb thick-cut bacon
  • 1 large leek, sliced
  • 2 shallots, chopped
  • 4 cloves garlic, minced
  • 2 lbs organic yukon gold potatoes, large dice
  • 5 cups chicken stock
  • 8 ounces creme fraiche or sour cream

Chop the bacon and saute in a large pot over medium low heat until the fat has rendered and the bacon is crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan for sautéing. Add the leek, shallots, and garlic and a pinch of salt and pepper to the pot and sauté until soft, about 5 minutes. Add the potatoes and the chicken stock, and bring to a boil. Reduce to a simmer and cook for about 30 minutes or until the potatoes have softened. When the potatoes are soft, blend the soup with an immersion blender (or a food processor/blender in batches). Taste and adjust seasoning as desired. Add the bacon back to the pot and stir in the 8 ounces of creme fraiche. Taste, season, serve, and devour!