Option 1: One-Pot Bacon Method (Classic)

Cook the Bacon

• In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.

Sauté the Aromatics

• Add the diced leeks, onion, and shallot to the bacon grease. Season with dried thyme, Italian seasoning, and salt + pepper, to taste. Cook for ~6–8 minutes, until softened and fragrant.

Option 2: Time-Saving Oven Bacon Method (if you already have bacon grease on hand)

Bake the Bacon

• Use wire rack or line a baking sheet with parchment paper and arrange bacon in a single layer.
• Put into a cold oven (this keeps it from crinkling up). Then set to 400°F and bake for ~20 minutes, until crispy.

Start the Soup

• Heat previously reserved bacon grease in a large pot or Dutch oven over medium heat. Add the diced leeks, onion, shallot. Season with dried thyme, Italian seasoning, and salt + pepper, to taste. Cook for ~6–8 minutes, until softened and fragrant.

Finish the Soup (Same for Both Methods)

• Stir in the garlic and cook for 30 seconds until fragrant.
• In a large measuring cup or bowl, whisk together the coconut milk and ~1 cup of the chicken broth until fully combined. This step helps prevent curdling and keeps the soup smooth and cohesive.
• Add the potatoes, coconut milk/chicken broth slurry, the rest of the chicken broth and bay leaves and stir to combine.
• Bring to a boil, then reduce heat to low. Cover the soup and let simmer for ~15-20 minutes, until your potatoes are fork-tender.
• Remove the bay leaves.
• Use an immersion blender to blend the soup for a creamy/velvety textured consistency. (Or carefully use a blender in batches and return to the pot).
• Stir in the fresh lemon juice.
• Taste and adjust seasoning as desired.
• Serve immediately topped with crispy bacon, green onions/chives, and cheddar or sour cream (if using).