One-Pot Spicy Potato Leek Soup perfectly crank’s up the heat on cold winter days. A delicious bowl of warming comfort soup that’s creamy and topped with rosemary bacon crumbles. Made with sautéed onions, leeks and potatoes seasoned with some Calabrian chilies to give it the perfect amount of kick all cooked until tender and soft and blended into a thick pureed soup. Serve each bowl with some crusty bread that’s great for dipping.
Taking a classic winter soup and giving it some heat. I love the use of the Calabrian Chilies in this soup. It adds the perfect amount of spice and heat to this soup and doesn’t overpower. For anyone who loves a nice bowl of soup, especially a classic potato and leek one, this is a great alternative to switching it up. It’s creamy, spicy, fresh and filling.
There’s nothing fancy or complicated about this recipe at all. It’s simple, good cooking. Let all the ingredients come together in your soup pot while they cook in butter until softened. Next Add the potatoes and cover with chicken broth to allow the potatoes to cook in the warm liquid and become super tender. Once it’s ready, its time to puree everything together. There’s no cream or milk needed. Blend everything together until smooth and there are no chunks left.
I like to make this soup in a Dutch oven stovetop because it allows me to keep an eye on the ingredients as they cook and come together as well as enjoy the aromas, taste and adjust the seasoning if needed. I love stirring and watching things come together low and slow. But really it doesn’t take that much time. Its about 40 minutes start to finish which really goes by quickly when your busy in the kitchen. Another great thing about this, is that its a blender soup. I love a good blender soup or sauce. The quickest way to transform something into a creamy finished product.
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Spicy Potato Leek Soup
Spicy potato leek soup made with sautéed bacon, leeks, onions, and potatoes seasoned with fresh rosemary and Calabrian chilies simmered until tender and puréed smooth. Top each bowl off with bacon crumble, fresh herbs and serve with bread for dipping.
Prep Time10 mins
Cook Time40 mins
Keyword: bacon, calabrian chiles, comfort, easy, fall, leek, one-pot, potato,, Soup, winter
- 5 slices thick cut bacon chopped
- 2 tbsp fresh rosemary roughly chopped
- 2 tbsp butter
- 2-3 stalks leeks, thinly sliced
- 4-6 medium yukon gold or russet potatoes, peeled and cubed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp calabrian chiles
- kosher salt and pepper to taste
- 4 cups chicken stock
- bread to serve
In a large Dutch oven, melt the butter. Once hot, add the bacon. Cook until rendered with the rosemary. Remove from the pan and set aside.
In the same pot, Add the onions, cooking down for about 2 minutes until softened. Add the leeks and stir occasionally until soft. About 10 minutes. Once the leeks have sweated and reduced quite a bit in volume, stir in the garlic and cubed potatoes. Season with salt, pepper, add the calabrian chiles. Cover with chicken stock and bring to a gentle boil. Cover and reduce the heat to simmer until the potatoes are fork tender. About 15 minutes.
Double check that the potatoes are fully cooked and very soft. Working in batches, transfer to a blender and puree until smooth. Alternatively, use an emersion blender to blend everything into a thick soup consistency.
Return the pot back to the stove and let simmer for an additional 5 minutes. Taste, and adjust seasoning if needed.
Ladle into a bowl and top with crispy bacon and serve with bread for dipping.