Potato Leek Soup (with Bacon)
A creamy and thick Potato & Leek Soup, with the delicious addition of bacon (makes all things better), this soup is an excellent winter warmer.
Servings 4
Calories 512kcal
Ingredients
- 4 slices bacon diced
- 1/2 large onion thinly sliced, or 1 medium
- 2 leeks chopped finely
- 2 cloves garlic minced
- 4 large potatoes peeled and sliced thinly
- 6 cups chicken stock enough to cover the potatoes about half an inch
- cracked pepper
- 1/2 cup half and half
Instructions
- In a dutch oven, over medium-high heat, cook 4 slices bacon (diced), then add 1/2 large onion (thinly sliced) and 2 leeks (chopped finely).
- Cook until tender (about 5 minutes).
- Add 2 cloves garlic (minced), cook a further 30 seconds.
- Add 4 large potatoes (peeled and sliced thinly) and 6 cups chicken stock, 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 cracked pepper and 1/2 cup half and half.
- Devour.
Notes
Cook the leeks low and slow. Let them soften without browning so the flavor stays mellow and slightly sweet.
Cut the potatoes evenly. Similar-sized pieces cook at the same rate and blend more smoothly.
Blend carefully. If using a blender, let the soup cool slightly and do not overfill. Vent the lid to prevent pressure buildup.
Taste before serving. Adjust salt at the end after the soup has thickened.
Crisp the bacon separately. This keeps it from getting rubbery and gives you better texture in the finished soup.
Nutrition
Calories: 512kcal | Carbohydrates: 69g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 720mg | Potassium: 2092mg | Fiber: 10g | Sugar: 8g | Vitamin A: 849IU | Vitamin C: 50mg | Calcium: 187mg | Iron: 14mg
