Chunky Potato Leek Soup
User Reviews
5
Chunky Potato Leek Soup
Description
The soup starts by rendering bacon until crisp, then cooking leeks and onion in reserved bacon fat with butter for a flavorful base. Garlic is added briefly before potatoes, broth, salt, pepper, and fresh thyme are combined and simmered until the potatoes are soft. Part of the soup is blended to create a creamy texture while retaining chunks, and heavy cream is stirred in for smoothness.
Finished by stirring in or topping with crisp bacon, the soup balances hearty potato body with bright allium notes from leeks and onions, and smoky bacon adds depth. Fresh thyme brings subtle herbaceousness. The method keeps some potato pieces intact for varied mouthfeel.
This soup serves well as a warm starter or meal component, pairing nicely with bread or salad. It can be adjusted by more or less blending depending on preference.
Ingredients
- 8 lices Bacon chopped, thick-cut
- 2 Tablespoons butter
- 2 lbs potato diced into bite-size pieces, Yukon gold variety
- 3 leek white and light green parts only, chopped and thoroughly rinsed
- 1 onion chopped, medium
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 thyme sprigs, fresh
- 1/2 cup heavy cream
Instructions
- In a dutch oven, cook the bacon until crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towel. Drain grease.
- Melt the butter in the dutch oven with the fond from the bacon. Add the chopped leeks and onions. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes until soft. Add garlic and cook for another minute.
- Add potatoes, chicken broth, salt, pepper, thyme and bring to a boil over medium-high heat, then cover and reduce heat to medium-low and simmer for 15-20 minutes, until the potatoes are tender.
- Remove the thyme sprigs, then transfer 2/3 of the soup to a blender and blend until smooth or use an immersion blender, if you have one, to partially blend the soup, leaving some chunks whole depending on how much of the soup you like pureed. Return to pan and add the cream. Stir to combine and cook another 3-4 minutes.
- Serve with the cooked bacon sprinkled over the top for presentation, or just stir it into the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 1532mg | 64% |
| Potassium | 987mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 48mg | 53% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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