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Potato Leek And Bacon Soup Recipe

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Potato, Leek and Bacon Soup Recipe by Melinda CookEatShare
Potato, Leek and Bacon Soup Recipe by Melinda CookEatShare from cookeatshare.com

Description

Potato leek and bacon soup is a classic comfort food soup that is perfect for a cold winter day. This soup is creamy, hearty, and packed with flavor. The combination of leeks, potatoes, and bacon creates a rich and satisfying soup that is sure to please everyone.

Prep Time

Preparation time for this soup is about 20 minutes.

Cook Time

Cooking time is approximately 35 minutes.

Ingredients

  • 6 slices of bacon
  • 3 leeks
  • 4 cups of chicken broth
  • 4 cups of potatoes
  • 1/2 cup of heavy cream
  • 1/4 cup of butter
  • Salt and pepper to taste

Equipment

  • A large pot
  • A blender
  • A cutting board
  • A sharp knife
  • A wooden spoon

Method

  1. Cook bacon in a large pot over medium heat until crispy. Remove bacon from pot and set aside.
  2. Clean and slice the leeks, then add them to the pot. Cook until softened, about 5 minutes.
  3. Add chicken broth and potatoes to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are soft, about 20 minutes.
  4. Using a blender, puree the soup until smooth.
  5. Return the soup to the pot and add the heavy cream and butter. Stir until the butter is melted and the cream is warmed through.
  6. Season with salt and pepper to taste.
  7. Crumble the cooked bacon and sprinkle it on top of each serving of soup.

Notes

This soup can be stored in the refrigerator for up to 3 days, but it is best when eaten fresh.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 350
  • Fat: 22g
  • Protein: 7g
  • Carbohydrates: 30g
  • Fiber: 4g

Recipes FAQ

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream. However, the soup will be less creamy and rich.

Can I freeze this soup?

Yes, you can freeze this soup. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. The soup can be stored in the freezer for up to 3 months.

Recipe Tips

  • Be sure to clean the leeks thoroughly before slicing them. Dirt can often be trapped between the layers of the leek.
  • For a vegetarian version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
  • If you prefer a chunkier soup, you can skip the blending step and leave the potatoes and leeks in larger pieces.

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