AW Eats
About the Recipe
I love soup. Always have. In my opinion, there's nothing more comforting—especially in the dead of winter—than a hot, banging bowl of potato soup. It’s the kind of meal that slows you down, warms your hands, and makes everything feel a little more right with the world. This recipe isn’t just about nostalgia though—it’s about elevating those memories into something truly special, with layered textures and bold, thoughtful flavor.

Ingredients
For the Soup:
6 slices thick-cut bacon, diced
3 large leeks, thoroughly cleaned and sliced thinly (white and light green parts only)
4 garlic cloves, smashed
1 tsp smoked paprika
½ tsp onion powder
1 tsp sugar
Salt and freshly ground black pepper, to taste
½ cup dry white wine
6 cups high-quality chicken stock (homemade preferred)
1 sprig fresh rosemary
4 sprigs fresh thyme
2 bay leaves
2 lbs Yukon Gold potatoes, peeled and diced
½–¾ cup heavy cream, as desired
For the Sweet Corn Purée:
3 ears fresh corn, kernels removed
2 tbsp unsalted butter
½ sweet onion, finely diced
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp sugar
1 sprig thyme
1 tbsp white wine vinegar
Salt and pepper, to taste
1 cup chicken stock
1 bay leaf
For the Garnish:
2 Yukon Gold potatoes, peeled and finely diced
2 tbsp vegetable oil
Salt and pepper, to taste
1 tsp fresh rosemary, finely chopped
Fresh chives, finely chopped
Hot sauce, for finishing (optional)
Preparation
Cook the Bacon:
In a large heavy-bottomed pot over medium heat, cook the diced bacon until mostly crisp. Use a slotted spoon to transfer the bacon to a plate and set aside. Reserve the rendered bacon fat in the pot.
Sauté the Leeks & Garlic:
Add the sliced leeks to the reserved bacon fat and sauté gently for 7–10 minutes, until soft and translucent. Avoid browning. Stir in the smashed garlic and cook for 1 minute more.
Season & Deglaze:
Add smoked paprika, onion powder, sugar, salt, and pepper. Stir well to coat the leeks. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half.
Simmer the Soup:
Add the chicken stock, rosemary, thyme, bay leaves, and diced potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 20–25 minutes, or until the potatoes are fork-tender.
Finish the Base:
Remove the rosemary sprigs, thyme stems, and bay leaves. Use a slotted spoon to remove the potatoes, then run them through a ricer or food mill. Return the riced potatoes to the pot and stir to incorporate. Gradually add heavy cream until the soup reaches a rich, pourable consistency. Taste and adjust seasoning as needed.
Make the Sweet Corn Purée:
In a sauté pan, melt butter and add the corn kernels along with smoked paprika, sugar, salt, and pepper. Cook until the corn is lightly golden. In a separate pan, sauté the onion, garlic, and thyme until softened. Add the vinegar and cook briefly to reduce. Combine the two mixtures, add chicken stock and a bay leaf, and simmer for 10 minutes. Remove the bay leaf, then blend the mixture until completely smooth. Strain through a fine mesh sieve for a silky texture. Return the purée to the pan and reduce slightly if needed.
Prepare the Garnish:
Parboil finely diced potatoes for 5 minutes, then drain and let cool slightly. Toss gently to roughen the edges. Heat vegetable oil in a skillet over medium-high heat. Fry the potatoes until crisp and golden brown. Drain on paper towels and season with salt, pepper, and chopped rosemary.
Serve:
Ladle the soup into bowls. Drizzle each with the sweet corn purée. Top with crispy fried potatoes, chopped chives, and the reserved crumbled bacon. Add a dash of hot sauce if desired.