Potato & Bacon Leek Soup

Struggle Meals - "Potatoes Gonna Potate"

Prep Time
Cook Time


  • 1/2 pound bacon, cut into 1/2-inch strips
  • 4 large leeks, white and light green parts only, fine diced and soaked in water
  • 3 cloves garlic, minced
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 3 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 6 cups chicken stock
  • Crispy toast:
  • 1/2 baguette
  • 4 packets (4 tablespoons) butter
  • 1/4 cup shredded Parmesan cheese
  • Pepper


  1. In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
  2. To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes. Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft.
  3. Preheat the oven to 425 degrees.
  4. Thinly slice baguette. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper. Toast in oven for 3 to 5 minutes, until crispy. Remove and let cool.
  5. To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.