Easy Bacon Potato Leek Chowder
This Easy Bacon Potato Leek Chowder combines crispy bacon, tender potatoes, and savory leeks in a creamy, flavorful broth with a touch of spice from Calabrian chili peppers, perfect for a comforting weeknight meal. Get Ad-Free Flipbook
Servings 4 servings
Calories: 410kcal
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
Bacon can be optional; replace the rendered bacon fat with 2 tablespoons of olive oil.
Nutrition
Calories: 410kcal | Carbohydrates: 54g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 326mg | Potassium: 1357mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1444IU | Vitamin C: 27mg | Calcium: 123mg | Iron: 4mg
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