Ultimate Cheesy Potato Soup With Leeks – Creamy and Easy

You’ll love this Cheesy Potato Soup. There’s something about a bowl of potato soup that just hits the spot, especially when it’s rich with cheese, sweet leeks, and crispy bacon. This version is hearty without being heavy and feels special enough for a weekend but simple enough for a weeknight. The leeks bring a gentle onion flavor that melts into the background, letting the potatoes and cheese shine.

It’s the kind of soup that makes the whole kitchen smell warm and welcoming. Grab a spoon, toast some bread, and you’re set.

What Makes This Cheesy Potato Soup Recipe So Good

• Balanced flavors: Leeks add mild sweetness, bacon brings salt and crunch, and cheddar gives creamy depth.
• Comforting texture: Partly blended potatoes create a thick, velvety base without needing tons of cream.
• Weeknight-friendly: Straightforward steps and common ingredients make this easy to pull off.
• Flexible: Works with russet or Yukon Gold potatoes, and you can tweak the cheese or toppings to taste.
• Make-ahead value: Tastes even better the next day, making it great for meal prep or leftovers.

Shopping List for Cheesy Potato Soup

• Bacon: 6–8 slices, thick-cut if possible
• Unsalted butter: 2 tablespoons
• Leeks: 2 large (white and light green parts only)
• Garlic: 3 cloves, minced
• Potatoes: 2 pounds (Yukon Gold for creaminess or russet for fluffiness), peeled and cubed
• Chicken or vegetable broth: 5 cups, low-sodium
• Milk or half-and-half: 1 to 1 1/2 cups
• Sharp cheddar cheese: 2 cups, freshly grated
• Sour cream: 1/2 cup (optional for extra tang and creaminess)
• Bay leaf: 1
• Fresh thyme: 2 teaspoons chopped (or 1/2 teaspoon dried)
• Smoked paprika: 1/2 teaspoon (optional but recommended)
• Kosher salt and black pepper: to taste
• Green onions or chives: for garnish

Step-by-Step Instructions

1. Prep the leeks: Trim the dark green tops and root ends. Slice the white and light green parts into thin half-moons.Rinse well in a bowl of cold water to remove grit. Drain thoroughly.
2. Crisp the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Transfer to a paper towel–lined plate and crumble.Pour off all but about 1 tablespoon of bacon fat.
3. Soften the leeks: Add butter to the pot with the bacon fat. Stir in the leeks and a pinch of salt. Cook 6–8 minutes, stirring often, until soft and fragrant but not browned.
4. Add garlic and spices: Stir in garlic, thyme, and smoked paprika.Cook 30 seconds, just until aromatic.
5. Build the base: Add potatoes, bay leaf, and broth. Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes, until the potatoes are tender and easily pierced with a fork.
6. Adjust texture: Remove the bay leaf.Use a potato masher to partially mash the soup for a rustic texture, or blend about one-third with an immersion blender and return it to the pot. Keep some chunks for body.
7. Make it creamy: Stir in milk or half-and-half. Warm gently over low heat.Do not boil after adding dairy.
8. Add the cheese: Reduce heat to very low. Sprinkle in the cheddar a handful at a time, stirring between additions until melted and smooth. If using sour cream, whisk it in now.
9. Season and finish: Taste and add salt and pepper as needed.Stir in half the crumbled bacon and a spoonful of chopped chives or green onions.
10. Serve: Ladle into bowls and top with remaining bacon, extra cheese, and more chives. Serve with crusty bread.

Keeping the Cheesy Potato Soup Fresh

• Storage: Cool the soup to room temperature, then refrigerate in an airtight container for up to 4 days.
• Reheating: Warm gently over low heat on the stove, adding a splash of milk or broth to loosen. Avoid boiling to prevent the cheese from separating.
• Freezing: Cheese and dairy can separate when frozen.If you plan to freeze, stop before adding cheese and milk. Freeze the base for up to 2 months, then reheat and add the dairy and cheese fresh.
• Make-ahead tip: Cook the bacon and chop the leeks and potatoes a day ahead. Store separately to speed up weeknight cooking.

Benefits of This Cheesy Potato Soup Recipe

• Comforting and filling: Potatoes and cheese make this a full meal, especially with bacon for added protein and flavor.
• Budget-friendly: Uses simple, affordable ingredients that stretch into multiple servings.
• Kid- and crowd-pleasing: Familiar flavors make it a safe bet for family dinners or casual gatherings.
• Great for leftovers: The flavors meld overnight, so the soup tastes even better the next day.
• Customizable: Easy to adapt for different diets and preferences, from lighter versions to meatless options.

Common Mistakes to Avoid

• Skipping leek cleaning: Leeks can hide sand.Rinse thoroughly to avoid grit in your soup.
• Boiling after adding dairy: High heat can cause curdling and a greasy texture. Keep it low and slow.
• Using pre-shredded cheese: Bagged cheese often contains anti-caking agents that don’t melt smoothly. Freshly grate your cheddar.
• Over-blending: Fully blending can turn the soup gluey, especially with russets.Leave some chunks for a better bite.
• Under-seasoning: Potatoes soak up salt. Taste and season at the end, especially after adding dairy and cheese.

Variations of Cheesy Potato Soup You Can Try

• Smoky ham swap: Replace bacon with diced smoked ham. Sauté it briefly to render some fat, then proceed.
• Broccoli-cheddar twist: Stir in small broccoli florets during the last 8 minutes of simmering for a veggie boost.
• Loaded baked potato style: Top bowls with sour cream, extra cheddar, chives, and a sprinkle of paprika.
• Spicy kick: Add a pinch of cayenne or a chopped chipotle in adobo when sautéing the leeks.
• Lighter version: Use milk instead of half-and-half, reduce cheese by half, and skip the sour cream.Add extra thyme and chives for flavor.
• Vegetarian-friendly: Swap bacon for smoked paprika-roasted mushrooms or crispy shallots, and use vegetable broth.
• Extra silky: Stir in a splash of cream cheese at the end for ultra-smooth body.

FAQ

Do I have to use leeks, or can I substitute onions?

You can use a sweet onion or yellow onion if leeks aren’t available. Leeks are milder and sweeter, so if you use onion, cook it low and slow to soften the flavor.

What kind of potatoes work best?

Yukon Gold yields a naturally creamy texture and holds shape better. Russets break down more, making the soup thicker and fluffier.

Both work; it’s a matter of preference.

Can I make this gluten-free?

Yes. This soup doesn’t rely on flour; it thickens from the potatoes and partial blending. Just ensure your broth and bacon are certified gluten-free.

How do I prevent the cheese from clumping?

Keep the heat low and add cheese gradually, stirring between additions.

Use freshly grated cheese and avoid boiling once dairy is in the pot.

Can I make it in a slow cooker?

Yes. Cook bacon and leeks on the stovetop first, then add to the slow cooker with potatoes, broth, bay leaf, and thyme. Cook on low 6–7 hours or high 3–4 hours, until tender.

Stir in dairy and cheese at the end on warm, then season.

What can I use instead of bacon?

Try smoked turkey bacon, pancetta, or a vegetarian option like smoked paprika-roasted chickpeas for crunch and a hint of smokiness.

How can I make it extra cheesy?

Use a mix of sharp cheddar and a melt-friendly cheese like Monterey Jack or Gruyère. Add an extra 1/2 cup at the end, tasting as you go.

Final Thoughts

Cheesy potato soup with leeks and bacon is the definition of cozy comfort food. It’s simple to make, easy to adapt, and always satisfying.

With a few smart steps—clean leeks well, grate your own cheese, and keep the heat gentle—you’ll get a silky, flavorful bowl every time. Keep this recipe in your rotation for chilly nights, quick lunches, or anytime you want something warm and reassuring. A handful of chives, a crumble of bacon, and dinner feels complete.