5.0 from 3 votes
Simple Bacon Potato and Leek Soup
Thick and creamy bacon potato and leek soup: all come together quickly to make a comforting and satisfying soup for the colder days of the year.
Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Calories: 651 kcal
Course:
Soup
Cuisine:
German , American , British
Ingredients
- 1 lb leeks 450 g/ 5-6 chopped cups, Note 1
- 1 tablespoon olive oil
- 1 tablespoon butter Note 2
- 1 celery stalk
- 4 cups chicken stock or vegetable broth 1 liter
- 2 lbs potatoes all-purpose, 900 g, Note 3
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper
- a few gratings of nutmeg
- ¾ cup heavy cream 175 ml
- 8 lices streaky bacon
- fresh thyme, chives, or parsley
Instructions
- Leeks: Wash, top, and tail them, discarding the wilted dark green ends (about 1 inch/ 2 cm). Slice them lengthwise, starting at the transition between the white and the green part and moving the knife towards the top of the plant.
- Wash leeks: Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.
- Chop the leeks and celery.1 lb leeks / 450 g + 1 celery stalk
- Potatoes: Peel, wash and cut them into cubes.2 lbs potatoes / 900 g
- Sauté: Heat oil and butter, and add leeks and celery. Cook them, often stirring, for 5 minutes until softer. Add potatoes and stir for another 2-3 minutes.1 tablespoon olive oil + 1 tablespoon butter
- Simmer: Add stock, thyme, bay leaf, salt, and pepper. Bring to a boil and simmer on low heat for 15-20 until the potatoes are soft.4 cups chicken stock or vegetable broth / 1 liter + 1 teaspoon thyme + 1 bay leaf + 1 teaspoon fine sea salt + ¼ teaspoon black pepper
- Blend: Remove the bay leaf, add cream, and blend the soup with an immersion blender (Notes 4 and 5).¾ cup heavy cream / 175 ml
- Adjust the taste with a few gratings of nutmeg, salt, and lots of freshly ground black pepper.a few gratings of nutmeg
- Fry the bacon in the pan just before serving. Break it into smaller pieces or crumble it over each bowl of soup. Sprinkle fresh thyme, chives, or parsley on top and serve immediately.8 slices streaky bacon + fresh thyme, chives, or parsley
Cup of Yum
Notes
- Leeks: Weighed after cleaning. They come in very different sizes, I had two large ones, but you might need up to 4-5 smaller ones.
- Butter: Salted or unsalted; adjust the amount of salt you need accordingly.All-purpose potatoes like Yukon or white potatoes; they are between waxy and starchy.
- It’s preferable to always use an immersion blender for blending soups or other hot liquids.
- Blending in a food processor: Place a folded towel on the machine’s lid. Blend the soup in batches, and increase the speed only gradually to avoid the lid exploding and causing burns or other damages.
Nutrition Information
Serving
1portion from 4
Calories
651kcal
(33%)
Carbohydrates
61g
(20%)
Protein
13g
(26%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.2g
Cholesterol
88mg
(29%)
Sodium
1907mg
(79%)
Potassium
1298mg
(37%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
3204IU
(64%)
Vitamin C
59mg
(66%)
Calcium
131mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 651
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 651kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 1907mg | 79% |
| Potassium | 1298mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 3204IU | 64% |
| Vitamin C | 59mg | 66% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.