French Potato and Leek Chowder with Bacon
A classic French chowder combining tender potatoes and leeks with crispy bacon and silky cream, finished with fresh thyme. This rustic yet refined soup comes together on the stovetop in under an hour and is perfect for cool weather dinners.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 5 min
- Total
- 55 min
- Makes
- 6 servings (about 8 cups / 1.9 L)
Steps
Before you start
- Trim leeks and slice them in half lengthwise, then rinse thoroughly between layers to remove all grit
- Cut bacon into ½-inch (1.3 cm) pieces before cooking
- Have all ingredients prepped and measured; the soup moves quickly once you start
Render the bacon
- Place the bacon pieces in a large Dutch oven or heavy-bottomed pot (5–6 quart / 4.7–5.7 L) over medium heat.
- Cook, stirring occasionally, for 6–8 minutes until the bacon is crispy and most of the fat has rendered.
- Remove with a slotted spoon and transfer to a paper towel–lined plate, leaving about 2 tablespoons (30 ml) of bacon fat in the pot.
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Ready when: Bacon is golden and crispy
Tip: Don't let the bacon burn; you want rendered fat without bitter flavor. If you have more than 3 tablespoons of fat, pour some off.
Build the aromatics
- Add the sliced leeks to the bacon fat in the pot and stir well to coat.
- Cook for 3–4 minutes over medium heat, stirring frequently, until the leeks soften and release their aroma.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Leeks are wilted and garlic is fragrant
Tip: Stir the garlic constantly to prevent browning, which would make it bitter.
Add potatoes and stock
- Pour in the chicken stock and add the potato cubes, thyme sprigs, and bay leaf.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently, uncovered, for 20–25 minutes until the potatoes are very tender and easily break apart with a wooden spoon.
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Ready when: Potatoes break apart when pressed gently; soup is steaming gently
Tip: Keep the heat at a gentle simmer rather than a rolling boil so the soup doesn't splash and the potatoes stay intact while softening.
Stir in the cream
- Remove the pot from the heat and discard the thyme sprigs and bay leaf.
- Pour in the heavy cream and stir gently for about 30 seconds until well combined.
- If using, add 1 tablespoon (14 g) of butter and stir until it melts and incorporates.
- Season with kosher salt and freshly ground black pepper to taste.
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Ready when: Cream is fully incorporated and soup is smooth
Tip: Add the cream off heat to prevent curdling. If the soup is too thick, thin it with a little more stock or cream.
Finish and serve
- Ladle the chowder into serving bowls and top each bowl with the reserved crispy bacon pieces and a sprinkle of fresh chopped chives, if desired.
- Serve hot.
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Tip: Top the soup just before serving so the bacon stays crispy; if added too early, it will soften from the heat and steam.
Good to know
Tips
- Yukon Gold potatoes are ideal for this chowder because they hold their shape while cooking and add a subtle buttery flavor; russet potatoes will break down too much and make the soup starchy and thick.
- Leeks often trap grit between their layers; slice them in half lengthwise and run them under cool water while separating the layers to ensure they're thoroughly clean.
- For a silkier texture, mash some of the cooked potatoes against the side of the pot with the back of a wooden spoon before adding the cream; this thickens the soup without cream.
- Make this soup a day ahead and reheat it gently to let the flavors deepen and develop.
Make ahead
You can prepare the chowder through step 3 (before adding cream) up to 1 day ahead. Cool, cover, and refrigerate. Reheat gently over medium-low heat, then proceed with step 4 to finish with the cream. The bacon should be cooked fresh just before serving to maintain crispness.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly as it cools; thin with stock or cream when reheating. Do not freeze, as the cream may separate upon thawing. Reheat gently over medium-low heat, stirring occasionally, until warmed through (do not boil).
Substitutions
- heavy cream (36% butterfat) → crème fraîche or sour cream. Crème fraîche has a subtle tanginess and won't curdle; use the same amount. Sour cream will add more tang; whisk in 1–2 tablespoons at a time to avoid lumps.
- unsalted chicken stock → vegetable stock or water. Vegetable stock provides a lighter flavor; water will be more neutral. If using water, add an extra ½ teaspoon of salt and taste before serving.
- bacon strips → smoked ham, diced, or omit entirely for a vegetarian version. Smoked ham brings similar smokiness without the rendered fat; sauté the leeks in 1 tablespoon of butter instead. A vegetarian version is equally delicious.
- fresh thyme sprigs → dried thyme (use 1 teaspoon in place of 4 sprigs) or a bouquet of parsley, celery, and thyme. Dried thyme is more concentrated; add it with the stock. A traditional bouquet garni adds depth.
