Hot Potato Leek Soup with Crispy Lardons
A rich, velvety potato leek soup topped with crispy lardons and a drizzle of cream, perfect for chilly evenings. This french-inspired one pot ready in about 70 minutes pairs medium, diced potatoes, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced potatoes
- 2, white and light green parts only, sliced leeks
- 1/2 cup, diced onion
- 1/2 cup, diced carrots
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup, fried until golden lardons
- 1/2 tsp, fresh thyme
- to taste salt
- to taste pepper
Instructions
- Step 1: In a large pot, sauté 1/2 cup diced onion in 1 tbsp butter over medium heat until softened, about 5 minutes.
- Step 2: Add leeks, carrots, and potatoes. Cook for 3 minutes, then stir in 4 cups chicken broth.
- Step 3: Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Step 4: Puree the soup in a blender until smooth. Stir in 1/2 cup heavy cream and 1/2 tsp thyme. Season with salt and pepper.
- Step 5: Serve hot, garnished with crispy lardons.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hot Potato Leek Soup with Crispy Lardons take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hot Potato Leek Soup with Crispy Lardons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced potatoes from drying out.
Can I substitute ingredients in Hot Potato Leek Soup with Crispy Lardons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hot Potato Leek Soup with Crispy Lardons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hot Potato Leek Soup with Crispy Lardons?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
