Smoky Bacon Leek and Potato Soup

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, creamy soup featuring caramelized leeks and smoky bacon, with tender potatoes for a comforting meal. This Irish-inspired soup recipe, ready in about 40 minutes, pairs smoked bacon, leeks, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 25 min Serves 4 Irish cuisine 320 cal/serving

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Ingredients

4 oz smoked bacon
2, white and light green parts only, sliced leeks
2 tbsp butter
2 cups vegetable broth
1 cup, peeled and diced potato
1/2 cup heavy cream
to taste salt
to taste black pepper

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Instructions

Step 1: In a large pot over medium heat, cook 4 oz diced smoked bacon until crispy, about 5 minutes, then remove with a slotted spoon and set aside, leaving 2 tbsp bacon fat in the pot.
Step 2: Add 2 tbsp butter and 2 sliced leeks to the pot, cooking until leeks are softened and fragrant, about 5 minutes.
Step 3: Stir in 1 cup diced potato and 2 cups vegetable broth, bring to a simmer, and cook for 15 minutes until potatoes are tender.
Step 4: Return crispy bacon to the pot, add 1/2 cup heavy cream, and season with salt and black pepper to taste. Cook for 2 more minutes until heated through.