There’s nothing quite like a warm bowl of creamy rosemary potato leek soup to make a day feel instantly cozier. Rich, velvety, and topped with crispy bacon and fresh green onions, this comforting classic is the kind of recipe that brings everyone to the table. Served with thick slices of crusty bread for dipping, it’s hearty enough for dinner yet simple enough for a relaxed weeknight meal.

Whether you’re craving something comforting on a chilly evening or just love a timeless, satisfying soup, this recipe delivers that homemade warmth in every spoonful.

If you’re ready to bring that cozy, creamy goodness to your own kitchen, let’s dive in. Below you’ll find the full recipe card with exact measurements, and step-by-step instructions, to ensure your soup turns out perfectly rich and flavorful every time. 

Serves: 6

Ingredients

7 red potatoes, peeled and chopped

2 leeks, white part cut in half length wise, then chop cross

2-3 strips of cooked bacon, chopped (optional)

1/2 white onion, chopped

2-3 garlic cloves, chopped

1-2 sprigs rosemary

1 1/2 containers chicken broth

Olive oil

Crushed red pepper flakes (optional)

Salt

Pepper

Directions

In a soup pot over medium-high heat add olive oil, leeks, onion, garlic, salt and pepper. Stir until fragrant or until leeks are softened (not browned). Add in crushed red pepper flakes and continue to stir. Add chicken broth, potatoes and rosemary to pot. Increase heat to high and boil. Reduce heat to low and simmer for about 15-20 minutes. Make sure potatoes are fork tender. Remove rosemary at this point. Once potatoes are tender, use an immersion blender to blend soup. Adjust seasonings accordingly. Alternatively, you can blend soup in a high powered blender. Garnish soup with scallions, bacon or even leeks. Enjoy!