In this recipe, you’ll learn how to make an Easy Bacon Potato Leek Chowder that’s creamy, comforting, and packed with bold Creole flavors, perfect for warming up any night of the week! And the Bonus? It's gluten-free!
Table of Contents
Jump to:
- Chowder for Champs!
- What are Leeks, Anyway?
- Chowder's Rich History
- Let's Break It Down
- Russet = Creamy
- What Does it Taste Like?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- How to Chop Bacon
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tips
- Frequently Asked Questions
- Soup Recipes
- Dinner Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
Chowder for Champs!
Let’s get into one of my all-time favorite cozy dishes: Easy Bacon Potato Leek Chowder. This one-pot meal isn’t just your average chowder—it’s a flavorful journey across the globe!
From the hearty, rustic soups of France and England to the zesty, spice-packed Creole kitchens of Louisiana and the Caribbean, this Easy Bacon Potato Leek Chowder brings together all the best elements.
Here’s why: bacon adds that irresistible crispy, smoky bite, while leeks give the soup a subtle sweetness. But that’s not all—Creole seasoning turns up the heat just enough that it doesn't overpower. Let me show you how you can whip up this Spicy Bacon Potato Chowder with Creole Seasoning in no time, making you a chowder champion!
From France to Louisiana
When it comes to this creamy goodness, think of it as the chunky, savory cousin of the classic French soup, Vichyssoise—only this one doesn’t mess around with cold spoons and subtlety. Nope! We’re talking hearty potatoes, crispy bacon, and a bit of Creole flair for some extra kick.
Here’s why: this chowder takes the creamy base of Vichyssoise and pumps it up with flavor and texture. Plus, it’s the Creole-influenced potato leek chowder you never knew you needed. And instead of delicate spoonfuls, you get satisfying, spoon-standing chunks of potato and leeks, all wrapped up in smoky bacon goodness.
What are Leeks, Anyway?
Speaking of leeks, what exactly are they? Imagine a green onion that decided to grow up, bulk up, and move to the countryside. Leeks have long white stalks that fade into dark green leaves, and they pack a mild, slightly sweet flavor that’s perfect for balancing out bolder ingredients.
You can sauté, roast, braise, or, in our case, toss them into a chowder to soften and soak up all the bacon fat. They might look a little intimidating, but don’t worry—they’re easy to cook and add a lovely sweetness to this Comforting bacon potato leek soup.
Chowder's Rich History
Now, let’s talk chowder history—where did this rich, comforting bowl of goodness come from? Chowder has its roots in Europe, particularly in the coastal areas of France and England, where fishermen would make big pots of soup using whatever ingredients were available.
Eventually, this chunky soup made its way across the Atlantic, becoming wildly popular in the United States, especially in New England, where clam chowder reigns supreme.
Here’s why chowder became popular: it’s a hearty, soul-warming dish that can feed a crowd with minimal ingredients, whether you use fish, clams, or, in this case, bacon and potatoes. Additionally, chowder serves as a blank canvas for bold flavors, as seen in this bacon potato chowder with Creole seasoning.
Let's Break It Down
In this section, we’ll explore how traditional pork fat, bold seasonings, and creamy russet potatoes come together to create a rich, flavorful chowder.
It's All About the Pork
When discussing bold flavors, we must highlight the star ingredient: pork fat. Traditionally, chowders were made using salt pork or lard, which imparted a rich texture to the soup.
Nowadays, we turn to bacon, and I have no complaints about that! Bacon is essentially a cured pork belly, either preserved with salt and nitrates (or nitrites) or left uncured through natural methods. When selecting bacon, aim for slices that offer a good balance of fat and meat.
The reason for this is that the fat will melt into the soup, enhancing it with layers of smoky, savory flavor that are simply unmatched.
Bringing the Heat
Creole seasoning brings a rich, flavorful punch to this Easy Bacon Potato Leek Chowder, perfectly complementing the bacon’s classic richness with a subtle blend of spices and heat.
My personal favorite addition is crushed Calabrian chili peppers (I use them in everything!), adding a sweet, fruity kick that pairs beautifully with the thyme’s earthy, Caribbean touch. The result?
A comforting soup with just the right amount of spice, where Creole seasoning and Calabrian chili peppers come together to elevate each bite to a whole new level of deliciousness.
Russet = Creamy
As for the potatoes—why russet? Here’s why: russets are starchy, which means they break down a bit as they cook, giving us that thick, creamy texture without having to add too much milk or make a roux.
Waxy potatoes, like Yukon Golds, are great for roasting or potato salads, but when you’re trying to cut back on heavy cream, they just don’t have the same effect. They hold their shape too well, which means no creamy texture in your chowder. And trust me, we want creamy!
What Does it Taste Like?
Its rich and creamy texture offers the perfect balance to the smoky bacon, savory leeks, and tender potatoes that soak up all that delicious flavor. The Creole seasoning adds just the right amount of spice to awaken your taste buds, while the bacon provides a satisfying salty crunch.
Every spoonful delivers layers of warmth and comfort that make you want to go back for seconds (or even thirds—I won’t judge!). And the best part? It tastes like you’ve been cooking all day, but it’s quick enough for a weeknight dinner.
And the Beauty!
This chowder has a creamy amber color that immediately draws you in, with tender chunks of potato peeking through the velvety broth. Crispy bacon crumbles on top add a pop of texture and flavor, while the garnish of chopped parsley creates a beautiful green contrast.
It’s a visually appealing color marriage of golden, creamy, and vibrant greens, making this scrumptious warm bowl not only a flavor-packed dish but a feast for the eyes with comforting creaminess and a satisfying crunch of bacon.
Click on a Recipe and Explore!
- Spicy Calabrian Pepper Tomato Chicken Chowder
- Spicy Creole Shrimp and White Cheddar Cheese Risotto
- Pumpkin Gnocchi Soup with Chicken
- Baked Cheesy Crispy Barbeque Chicken Cutlets
- Fragrant Creamy Potato Coconut Curry Fish Soup
Ingredients with Steps
To make the Easy Bacon Potato Leek Chowder, first cook bacon in a Dutch oven until crispy, then set aside and leave some bacon fat in the pot. Sauté sliced leeks and fresh thyme sprigs in the bacon fat, adding garlic and Calabrian chili peppers.
Next, add diced russet potatoes, Creole seasoning, and low-sodium chicken broth, simmering until the potatoes are tender. While simmering, chop the bacon.
Puree half of the soup, gradually adding milk, then combine it with the reserved soup and half of the chopped bacon. Season, serve with crumbled bacon, and garnish with fresh chopped parsley.
Crisping Bacon in the Oven
For a hands-off approach, you can crisp your bacon in the oven by laying it on a parchment-lined baking sheet and baking at 400°F for about 15-20 minutes. Here’s why: it’s easier for larger batches and cooks evenly, but it lacks the instant flavor boost of cooking it straight in the Dutch oven, where the bacon fat stays in the pot for sautéing the leeks.
How to Wash Leeks
Cleaning leeks is super easy but important because they tend to trap dirt between their layers. Here’s how to do it:
- Trim off the dark green tops and the root end, leaving just the white and light green parts.
- Slice the leek lengthwise down the middle, then cut it into thin half-moon slices.
- Place the sliced leeks in a bowl of cold water, swish them around with your hands to loosen any dirt, and let the dirt sink to the bottom.
- Scoop out the cleaned leeks with your hands or a slotted spoon, and they’re ready to cook!
Instant Pot Instructions
To make this Easy Bacon Potato Leek Chowder in an Instant Pot, set it to "Sauté" mode and cook the bacon until crispy. Remove and set aside, leaving a tablespoon of bacon fat in the pot. Add leeks, thyme, and garlic, sautéing for 3-4 minutes. Add diced potatoes, Creole seasoning, and chicken broth.
Seal the lid, set the Instant Pot to "Pressure Cook" for 10 minutes. Let it naturally release for 10 minutes. Remove half of the soup to puree, then stir in the milk and crumbled bacon and season to taste before serving.
Slow Cooker Instructions
To make this chowder in a slow cooker, cook the bacon in a skillet until crispy, then transfer the bacon and 1 tablespoon of bacon fat to the slow cooker. Add the leeks, thyme, garlic, potatoes, Creole seasoning, and chicken broth.
Cook on low for 6-7 hours or on high for 3-4 hours. Remove half the soup to puree, stir in the milk and crumbled bacon, and season with salt and pepper. Garnish with fresh parsley and serve.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this Easy Bacon Potato Leek Chowder recipe.
Ingredients
- Bacon - Cured pork belly, often crispy when cooked, used to add a rich, smoky flavor.
- Leeks - Mild, slightly sweet vegetables related to onions, with long white stalks and green tops, perfect for soups and sautés.
- Creole Seasoning - A blend of spices from Louisiana, featuring paprika, garlic powder, black pepper, and cayenne for a bold, slightly spicy kick.
- Calabrian Chili Peppers - Italian chili peppers known for their fruity, smoky flavor and moderate heat, often used in sauces and seasonings.
- Russet Potatoes - Starchy potatoes that break down when cooked, adding a creamy texture to soups and stews.
Equipment
- Dutch Oven - A heavy pot with a tight-fitting lid, great for braising, simmering, and making soups.
- Instant Pot - A multi-function pressure cooker that speeds up the cooking process, perfect for quick soups and stews.
- Slow Cooker - An appliance used for slow cooking over several hours, ideal for hands-off cooking of stews and soups.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Bacon
Preheat a large Dutch oven over medium heat. And cook bacon slices until crispy, about 4-5 minutes per side, then remove and set aside.
Another Option: Cook the bacon in the oven if you do not have enough room or to reduce cooking time. Learn how to do it here.
When to flip? When the edges get crispy, make sure to do this on low, medium heat.
Bacon cooked in the oven will be more flat.
Soup Base
Leave 1 tablespoon of bacon fat in the pot and sauté the sliced leeks and thyme, seasoning with salt, for 4-5 minutes until softened.
You are ready to move on when the leeks pick up some color from the bacon fond and then continue to color more.
What is Fond? It's the delicious goodies that caramelize at the bottom of the pot; these help deepen the soup's color and flavor.
Add minced garlic and crushed Calabrian chili peppers, stirring for one minute until fragrant.
Give these ingredients a chance to meld to build more flavor.
Potatoes
Stir in diced russet potatoes and Creole seasoning, then pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 20-25 minutes until the potatoes are tender.
Blending
Remove half of the soup from the pot, discard the thyme sprigs, and puree the remaining soup until smooth using an immersion blender.
Slowly pour in the milk while blending to avoid curdling, then return the reserved soup to the pot.
⚠️ Be Careful: Remember to remove the pot from the stove's heat when blending. Blending will cause a build-up of steam they will pop! Not a good thing to experience.
Finally, add the chunky vegetables back in, creating that chunky, smooth texture combination we love.
Finish Soup
Stir in half of the crumbled bacon, taste, and season with salt and pepper as needed.
Ladle the chowder into bowls, garnish with remaining bacon and fresh parsley, and serve. Making it appealing to the eye and creating a texture craze on the tongue.
How to Chop Bacon
While the soup simmers, crumble the cooled bacon and set aside.
Let the cooked bacon rest for a few minutes until it’s cool enough to handle. This helps it firm up, making it easier to chop.
Stack the bacon slices on top of each other on a cutting board. If you have a lot of slices, work in small batches to keep things neat.
Using a sharp chef’s knife, slice the bacon crosswise into even strips (about ½-inch wide for small pieces or larger if you prefer).
Turn the strips 90 degrees for smaller bits and chop across the slices to create evenly sized bacon bits.
Substitutions
Dairy-Free
- Milk - Replace with unsweetened almond milk, coconut milk, or oat milk for a creamy texture.
Gluten-Free
- Yay! This soup is already gluten-free.
Vegetarian
- Low-Sodium Chicken Broth - Skip the bacon and use vegetable broth instead of chicken broth.
- Bacon - Use plant-based bacon or add smoked paprika or liquid smoke to replicate the bacon’s smoky flavor for a plant-based twist.
Convenience
- Bacon - Substitute with smoked turkey or vegan bacon.
- Leeks - Use onions or green onions as a replacement.
- Fresh Thyme Sprigs - Swap for dried thyme or Italian seasoning if fresh is unavailable.
- Creole Seasoning - Make your own with a mix of paprika, garlic powder, onion powder, cayenne, and black pepper.
- Calabrian Chili Peppers - Substitute with red pepper flakes or chipotle powder.
- Russet Potatoes - Use Yukon Gold or red potatoes if russets are not on hand.
- Chicken Broth - Replace with vegetable broth or water with bouillon paste or cubes.
- Milk - For a tangy twist, substitute the milk with ½ cup of sour cream or Greek yogurt, whisking it in after the soup is removed from heat to avoid curdling while adding creaminess.
Change Heat Level - Modify the Easy Bacon Potato Leek Chowder recipe's heat level to your liking, and learn more about the Scoville Scale and Chili Pairings.
Variations
- Corn Chowder Twist - For a sweet, hearty twist, stir in 1 cup of fresh or frozen corn kernels during the last 10 minutes of simmering to add extra texture and flavor.
- Loaded Baked Potato Chowder - Simply stir in shredded cheddar cheese until melted, then top each bowl with a dollop of sour cream, chopped chives, and extra crispy bacon bits for a comforting, flavor-packed twist.
- Top it with Onions - Enhance the onion flavor by adding finely chopped fresh chives or scallions as a garnish, or mix in small diced red onion for a slight crunch and sharpness. Top the chowder with crispy fried onions for a crunchy contrast and an extra layer of savory flavor to complement the creamy soup.
- Herbs for Flavor -To deepen the flavor of this chowder, add other herbs like bay leaves during the simmering process, then remove them before blending to impart a subtle, earthy richness.
Equipment
- Dutch Oven - The heavy-duty Dutch oven is used to cook the bacon, sauté the vegetables, and simmer the chowder, evenly distributing heat for perfect cooking.
- Ladle - Used to scoop the finished chowder into bowls, ensuring even portions of broth, potatoes, and bacon. Ladles are great for portion control.
- Immersion Blender - This handheld blender is used to puree part of the soup directly in the Dutch oven, creating a smooth, creamy texture without extra dishes.
- Cutting Board - Provides a sturdy surface for safely slicing leeks, potatoes, and other ingredients for the chowder. A small cutting board is great for chopping the bacon to throw it right into the soup.
- Sharp Knife - Like a chef's knife is essential for efficiently and neatly chopping bacon, leeks, and potatoes.
- Spatula/Wooden Spoon - The spatula is used to stir the vegetables and broth, helping to evenly cook the ingredients without scratching the Dutch oven.
- Optional Sheet Pan for Bacon - If you choose to cook the bacon in the oven, a sheet pan with a wire rack helps crisp up the slices evenly.
- Holding Tray - A bowl or tray holds the reserved portion of the soup mixture while the remaining soup is being blended, keeping it warm and ready to combine later.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - Store leftover chowder in an airtight container in the refrigerator for up to 4 days.
- Freezer - Freeze the chowder in a freezer-safe container for up to 3 months, allowing it to fully cool before freezing.
- Reheating - To reheat, gently warm the chowder on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute increments until heated through.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
- Simmer - Don’t rush simmering the potatoes—here’s why: letting them cook slowly ensures they become tender and creamy chowder so comforting.
- Sauté the leeks slowly - Cooking leeks over medium heat allows them to soften and release their natural sweetness, which adds a subtle depth to your chowder.
- Use Room-Temperature Milk - Here’s why—adding cold milk to hot soup can cause it to curdle, so let your milk warm up a bit before stirring it into the chowder.
- Puree for Texture Control - If you prefer a smoother chowder, blend more of the soup, but if you love chunky bites, keep more of the potatoes intact when pureeing.
- Let the Bacon Cool Before Crumbling - Crispy bacon crumbles better once it’s cooled, making it easier to get those satisfying, crunchy bites on top of your chowder.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Frequently Asked Questions
Absolutely! You can make it a day or two in advance—the flavors will only get better as they meld in the fridge.
If you want a thicker chowder, simply puree more of the soup or mash some of the potatoes with a fork before adding them back into the pot.
Yes, but stick to starchy varieties like russets; waxy potatoes like Yukon Golds won’t give you that same creamy texture.
You can whip up your own with a mix of paprika, garlic powder, onion powder, cayenne, and black pepper, or use Cajun seasoning for a similar flavor.
Sure, but here’s why you might want to cook it fresh: you’ll miss out on that flavorful bacon fat for sautéing the leeks, which adds an extra layer of deliciousness.
Soup Recipes
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
Dinner Recipes
Looking for other comfort food recipes like this? Try these:
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
- Creamy Spinach Pesto Mushroom Lasagna
📖 Recipe
Easy Bacon Potato Leek Chowder
Ingredients
- 6 slices of bacon cut into halves
- 3 medium leeks white and light green parts only, sliced thinly
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 3 cloves garlic minced
- 1 tablespoon crushed Calabrian chili peppers
- Salt and pepper to taste
- 4 to 5 medium russet potatoes peeled and diced
- 1 teaspoon Creole seasoning
- 4 cups low-sodium chicken broth
- ½ cup milk
- Fresh parsley for garnish
Equipment
- Immersion Blender or blender
- Silicone Spatula or wooden spoon
- ¼ Sheet Pan with Rack optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Bacon: Heat a large Dutch oven over medium heat. Add the bacon slices in batches and cook until crispy, about 4 to 5 minutes per side. Once done, remove the bacon and set aside to cool. You will crumble it at the end when serving the soup. Leave about 1 tablespoon of bacon fat in the pot.
- Sauté the Leeks and Thyme: In the same Dutch oven, add the sliced leeks and fresh thyme to the bacon fat. Season with salt and cover. Cook for 4-5 minutes until the leeks are soft. Add the minced garlic and crushed Calabrian chili peppers, stirring for another minute until fragrant.
- Cook the Potatoes: Add the diced russet potatoes to the pot along with the Creole seasoning, then pour in the low-sodium chicken broth. Bring the mixture to a boil on medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes or until the potatoes are tender.
- Finish the Bacon: While the soup simmers, chop the bacon and set it aside.
- Puree for Creaminess: Once the potatoes are tender, remove half of the soup, and set it aside, and discard the thyme sprigs. Remove the pot from the stove. Use an immersion blender or a regular blender to puree the remaining soup in the pot until smooth and creamy. Halfway through, slowly pour in the milk to prevent it from curdling.
- Combine and Finish: Return the reserved potato mixture, add half of the chopped bacon to the pot, and stir. Taste the soup and season with salt and pepper as needed.
- Season and Serve: Ladle the soup into bowls, crumble the crispy bacon on top, and garnish with fresh parsley.
Video
Notes
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