Baked Potato and Leek Soup

When the air turns crisp and the leaves start to fall, there’s nothing better than a warm bowl of homemade soup. This creamy potato and leek soup is the perfect cozy comfort food for chilly autumn days and nights. It’s simple, hearty, and full of flavor … ideal for a weeknight dinner, a cozy lunch, or as a starter for a fall gathering. Whether you serve it with crusty bread, a green salad or on its own, this classic soup is guaranteed to warm you from the inside out.

Baked Potato & Leek Soup Recipe

Yield: 12 cups

Prep Time: 30 minutes

Cook time: 30 minutes

Ingredients

• 5 large baking potatoes, baked in microwave or oven
• 1/4 cup butter
• 3 leeks, washed & thinly sliced (or 1 medium onion, chopped)
• 1/3 cup all-purpose flour
• 2 cups half & half
• 2 cups milk
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 2 cups shredded Cheddar Cheese
• 8-10 bacon slices, cooked & crumbled (or 1 8 ounce package bacon bits)

Instructions

1. Peel potatoes and coarsely mash with a fork or potato masher
2. Melt butter in a large soup pot over medium heat. Add leeks or onion and saute until tender.
3. Add flour, stirring until thick & smooth.
4. Stir in potatoes, half & half, milk, and remaining ingredients.
5. Cook over low heat until thoroughly heated.
6. Top each serving with extra cheese & bacon bits.

I hope this creamy potato and leek soup brings a little extra warmth to your fall table. It’s one of those simple recipes that always feels special — whether you’re making it for a cozy night in or sharing it with friends and family. Don’t forget to pair it with your favorite crusty bread or a sprinkle of crispy bacon on top. If you try it, I’d love to hear what you think — leave a comment or tag me on social with your version!

 Pair this soup with this Simple BLT Salad for your next special occasion, too!