Loaded Baked Potato and Leek Soup Recipe

A bowl of potato and leek soup brings all the cozy satisfaction of a classic loaded baked potato, only creamier and more comforting. Yukon Gold potatoes, known for their buttery flavor and moderate starch, lend the perfect consistency, while leeks add sweetness and a gentle allium warmth. Pancetta provides an aromatic base and a salty finish that keeps every bite rich and layered.

The process begins by building flavor from the bottom up: first crisping the pancetta then sautéing leeks and garlic in the rendered fat and butter. Once simmered with thyme and potatoes, the mixture transforms into a deeply fragrant, golden broth that’s blended until luxuriously smooth. Whisking a bit of the hot soup into the sour cream before combining the dairy with everything else prevents curdling and ensures a seamless, glossy texture. 

Since we didn’t want to waste the skins, they’re crisped up in an air fryer to make a potato chip–like topping. This is optional, of course, but highly recommended as it gives the soup texture, as well as being a fun garnish.

This soup is hearty enough for a standalone meal, especially alongside crusty bread or a crisp green salad. Make it once, and you’ll find yourself returning to it all winter long as it’s the very definition of comfort done right.

What’s the best type of potato for potato soup?

Yukon Gold potatoes make the best potato soup because their naturally buttery flavor and smooth, creamy texture create a rich, velvety base without needing much added fat. Their medium starch content strikes the perfect balance between waxy and starchy, helping the soup stay thick and hearty while maintaining tender, cohesive chunks. 

Yukon Golds also have a beautiful golden hue that enhances both flavor and appearance, resulting in a restaurant-quality soup every time.

Pancetta versus bacon

Pancetta and bacon both come from pork belly, but they differ in preparation and flavor. Pancetta is Italian and cured with salt and spices then air-dried, giving it a rich taste without smokiness. It’s often eaten raw in thin slices or cooked to add depth to pasta and soups. Bacon, on the other hand, is cured and smoked, giving it a distinct smoky flavor and crispy texture when cooked. 

Bacon and pancetta can be used interchangeably in this soup. 

Notes from the Food & Wine Test Kitchen 

• Wash leeks thoroughly, separating layers to remove any hidden grit.
• Don’t skip tempering the sour cream as this step keeps the soup glossy and stable.
• Air-fried potato skins add texture, but you can also crisp them in the oven at 425°F for 10 minutes if preferred.

Suggested pairing 

Pair this rich, creamy soup with a Chardonnay from Burgundy, such as the 2023 Manciat-Poncet Mâcon-Charnay ‘Les Chene. Its bright acidity and subtle oak balance the buttery potatoes and cream, while mineral notes echo the soup’s savory leeks and pancetta. 

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.