Creamy leek, potato and bacon soup
This creamy leek, potato, and bacon soup combines earthy potatoes, sweet leeks, and crispy bacon in a rich broth. It's an easy, comforting dish perfect for any time of the year.
Cook time 30 min
Prep time 20 min
Ingredients:
1 tbsp butter1 leek
1 onion
1 stalk
2 potatoes
6 cups chicken gravy
1/2 cup light sour cream
5 bacon strips
This creamy leek, potato, and bacon soup is the perfect comfort food for any time of the year. With its rich and hearty flavors, it combines the earthiness of potatoes, the subtle sweetness of leeks, and the savory notes of bacon, all brought together in a deliciously creamy broth. It's easy to make and ready in no time, making it an ideal choice for a cozy meal.
Instructions:
- Clean and slice the leek, ensuring to remove any dirt trapped in the layers.
- Chop the onion and celery.
- Peel and dice the potatoes.
- Chop the bacon strips into small pieces.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and let them drain on a paper towel. Leave the bacon fat in the pot.
- Add 1 tablespoon of butter to the pot with the bacon fat. Once melted, add the sliced leek, chopped onion, and chopped celery. Sauté over medium heat until the vegetables are soft and translucent, about 5-7 minutes.
- Stir in the diced potatoes and pour in the chicken gravy. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Stir in the 1/2 cup of light sour cream until fully incorporated, giving the soup a creamy texture.
- Ladle the soup into bowls and top with the crispy bacon pieces.
- For extra flavor, garnish with chopped fresh herbs like parsley or chives if desired.
- Serve the soup hot and enjoy your delicious, creamy leek, potato, and bacon soup!
Your creamy leek, potato, and bacon soup is now ready to serve. This delicious and comforting dish is perfect for a family dinner or a cozy night in. The combination of flavors and the creamy texture make it an all-time favorite. Enjoy your meal!
Creamy leek, potato and bacon soup FAQ:
Bring the chicken gravy and potatoes to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
The soup is done when the potatoes are tender and can be easily pierced with a fork. The blending process will also help achieve the desired creamy texture.
Yes, you can substitute bacon with turkey bacon, sautéed mushrooms, or omit it entirely for a vegetarian option. Adjust seasoning as needed to enhance flavor.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat or in the microwave until thoroughly warmed.
Using an immersion blender is ideal for a smooth and creamy texture. If using a regular blender, let the soup cool slightly before transferring it in batches, and blend until smooth.
Tips:
- Make sure to clean the leek thoroughly as dirt and grit can get trapped in its layers. Slice it lengthwise and rinse under cold water before chopping.
- For a smoother texture, use an immersion blender to puree the soup to your desired consistency after all ingredients are cooked.
- Cooking the bacon until it's crispy before adding it to the soup can add a delightful crunch and enhance the overall flavor.
- For a richer flavor, consider adding a splash of heavy cream or half-and-half along with the light sour cream.
- Garnish with fresh chives or parsley for added color and flavor.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 18g
Carbohydrates 45g
Fiber 4.48g
Sugar 6g
Fat 24g
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