Creamy Potato Leek Soup (with Bacon)
User Reviews
5
Creamy Potato Leek Soup (with Bacon)
Description
This soup recipe begins by crisping diced bacon in a Dutch oven before cooking sliced onions and chopped leeks in the rendered bacon fat to develop their sweetness and savoriness. Minced garlic is added briefly to build aroma without overpowering. Sliced peeled potatoes and enough chicken stock to cover the mixture are added and brought to a boil, then simmered until the potatoes are tender.
After cooking, the soup is partially blended or mashed to keep a mix of creamy and chunky textures, then seasoned with cracked black pepper and enriched with half and half to add richness and smoothness. The smoky flavor of bacon pairs well with the sweetness of leeks and earthiness of potatoes. The soup is well suited for flavorful, filling lunches or dinners.
Serving this soup fresh is recommended, as reheating should be done gently to avoid curdling the cream. It also freezes well for future use. Substitutions include using vegetable broth or adding a bay leaf during simmering to infuse extra flavor, removing it before blending. Russet potatoes are preferred for their floury texture, though other types can be used based on preference.
Ingredients
- 4 lices Bacon diced
- 1/2 large onion thinly sliced, or 1 medium
- 2 leek chopped finely
- 2 cloves garlic minced
- 4 large potato peeled and sliced thinly
- 6 cups chicken stock enough to cover the potatoes about half an inch
- black pepper cracked
- 1/2 cup half and half
Instructions
- In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks.
- Cook until tender (about 5 minutes).
- Add the garlic, cook a further 30 seconds.
- Add the potatoes and broth, and bring to a boil.
- Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).
- Either use a masher, an immersion blender, or a blender to roughly blend (you don't want puree it fully, chunks are good!)
- Stir in the pepper and the half & half.
- Devour.
Notes
- This soup is essentially gluten-free; confirm all ingredient labels to be sure.
- Russet potatoes are recommended but any potato can be used depending on preference.
- Reheat gently to avoid separating the cream; do not boil after adding half and half.
- Soup freezes well; store in airtight containers and reheat until piping hot before serving.
- Prepare potatoes peeled and sliced ahead, store in cold water to prevent browning until ready to cook.
- Adding a bay leaf to the stock during simmering can enhance flavor; remove before pureeing the soup.
- Vegetable broth can substitute chicken stock if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 69g | 23% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 720mg | 30% |
| Potassium | 2092mg | 45% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 50mg | 56% |
| Calcium | 187mg | 19% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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