This light, creamy, and satisfying twist on classic potato leek soup features wholesome white beans and crispy bacon or pancetta. It’s blended to silky-smooth perfection and finished with creme fraiche, lemon, and bright herbs.
By this point in February, most of us are completely over the whole winter thing and ready for a taste of spring. Now is the perfect time to tap into early spring produce and bright flavors, but keep it cozy while we bear the lingering cold. And that’s just the idea behind this creamy leek, potato, and white bean soup. It’s light, wholesome, and made with feel-good veggies, but with a creamy, silky-smooth consistency that reads comfort food. The smooth texture comes from blended potatoes, white beans, and a touch of creme fraiche (rather than a roux or cream base), so it’s satisfying from fiber and protein but not heavy at all.
The soup has a delicate medley of flavors from sweet leeks, earthy potatoes and beans, garlic, bright herbs, fresh lemon, and rich, slightly tangy creme fraiche. Top it off with bacon or pancetta for the perfect crispy, salty and smokey enhancement.
The Ingredients
- Pancetta, bacon, or turkey bacon – Totally optional, but it adds a nice crispy, salty contrast to the creamy vegetable soup. If using, you’ll cook the meat in your Dutch oven first to take advantage of all those umami-rich browned bits left behind for the soup.
- Butter or olive oil – Whichever you prefer for cooking the leek. I personally like to add a buttery flavor with these ingredients.
- Fresh leek – Leek is an allium (related to onion, garlic, chive, scallion) with a mild, slightly sweet onion-like flavor, although far less pungent than its popular cousins. Leeks are typically harvested in spring, and they’re actually one of my favorite spring vegetables. The best parts to eat are the white and light green parts of the stem, which can be sautéed, braised, roasted, or eaten raw.
- Fresh garlic
- Baby gold potatoes – These have a buttery, subtly sweet flavor and velvety texture that’s perfect for blending into soup.
- Sea salt and black pepper – Make sure to taste at the end and adjust as needed.
- Low sodium broth – If using broth with added salt, make sure to reduce the amount of sea salt you add accordingly.
- White beans – Not a traditional component of classic potato-leek soup, but I love the heartiness they add to this recipe. They blend seamlessly with the potatoes to help thicken the soup without overpowering any aspect of it. I use canned cannellini beans for convenience. If starting with dry beans, make sure they are cooked until tender before adding them to the soup.
- Creme fraiche – Creme fraiche is a thick, tangy cultured cream. It’s similar to sour cream, but with a milder, richer flavor, less acidity, and higher fat content, meaning it won’t curdle when added to heat like sour cream will. Thus, creme fraiche is ideal for adding creaminess to hot soups and sauces. In a pinch, you can substitute full-fat plain Greek yogurt, but make sure to stir it in at the end after turning off the heat (as it will separate at high heat/boiling temperatures), and keep it mind it won’t be quite as creamy. I would not sub sour cream here because the flavor would be too sour and it would likely curdle. (Sour cream is usually a good substitute only in cold savory recipes.)
- Fresh chives and parsley
- Fresh lemon juice
The Method
Start by cooking the pancetta or bacon on all sides until crispy, then removing it from the pan. Set aside to use as a topper when serving. Wipe out excess grease if using a fattier bacon. Then cook the leeks in butter or olive oil until softened (about 10 minutes) and garlic until fragrant.
Stir in the potatoes, then deglaze the pot with broth or white wine, scraping up the yummy browned bits from the bottom.
Stir in salt, pepper, broth, and beans. Bring to a boil, cover, and reduce to a simmer. Let the soup cook about 25 minutes, or until the potatoes are fork-tender.
You have 2 options for blending:
- Immersion blender – Place the immersion blender directly in the pot and purée until smooth.
- Blender – Use a large ladle to transfer soup to a blender, and purée until smooth. I like to leave about 1/4 of the soup unblended for some hunks of potato and beans in the final product. Return blended soup to the pot and stir.
Finally, stir in creme fraiche, parsley, chives, and a splash of lemon. Don’t forget to taste and adjust salt and pepper as needed. I usually add extra coarse ground sea salt at the end. Divide into bowls and top with the crispy pancetta or bacon torn into small pieces.
Serve with warm crusty bread or lightly toasted naan.
Creamy Potato, Leek, & White Bean Soup
This light, creamy, and satisfying twist on classic potato leek soup features wholesome white beans and crispy bacon or pancetta. It's blended to silky-smooth perfection and finished with creme fraiche, lemon, and bright herbs.
Notes
The recipe as written yields 2 medium servings. Double or triple the ingredients for a larger batch.
Ingredients
- 1-2 oz raw bacon, turkey bacon, or diced pancetta
- 1-2 tsp unsalted butter or olive oil
- 1 large leek (white and light green parts only)
- 1 large garlic clove
- 5 oz baby gold potatoes, chopped into 1/2-inch cubes (about 1 cup chopped)
- 1/4 tsp fine sea salt, more to taste
- 1/8 tsp ground black pepper, more to taste
- 2/3 cup canned cannellini beans, drained and rinsed
- 2 cups low sodium chicken or vegetable broth
- 1 oz (2 Tbsp) creme fraiche
- ~1 tsp chopped fresh parsley
- ~1 tsp chopped fresh chives
- ~ 1/2 tsp fresh lemon juice
Instructions
- Heat a Dutch oven or soup pot over medium heat. Add bacon slices or diced pancetta and cook on all sides until crispy. Remove cooked bacon/pancetta from the pot and set aside. If necessary, remove excess grease from the pot and discard.
- Meanwhile, prepare the vegetables: For the leek, cut off the root end and the dark green leaves, leaving just the white and light green parts of the stem. Wash thoroughly and pat dry. Slice horizontally into thick coins then in half through the center. Wash the baby potatoes and chop into 1/2-inch cubes. Mince the garlic. Drain and rinse the beans, then measure 2/3 cup (does not need to be precise).
- With the pot still over medium heat, add butter and leeks. Reduce heat to low and cook 8-10 minutes, stirring occasionally, until softened. You may char some of the outer pieces, but watch closely so they don’t burn. Add the garlic and cook 1 minute longer. Stir in chopped potatoes.
- Deglaze the pot by adding a splash of broth or white wine while stirring to scrape up browned bits from the bottom. Stir in 1/4 tsp fine sea salt and about 1/8 tsp ground black pepper. Add broth then white beans, and stir to combine.
- Bring soup to a boil, cover, reduce to a simmer, and cook about 25 minutes, or until potatoes are fork-tender.
- Remove the pot from heat. Carefully ladel the soup into a large blender or use an immersion blender to purée until silky-smooth and creamy. I prefer to leave about 1/4 of the soup unblended for texture. Return blended soup to the pot and stir to combine.
- Add creme fraiche and gently stir to incorporate. Stir in lemon, parsley, and chives. Adjust salt and pepper to taste. (I generally add extra ground sea salt.)
- Divide between bowls and top with crispy pancetta or crispy bacon torn into small pieces.
Nutrition information below is calculated using 2 slices (2 oz raw) turkey bacon.
