Potato, bacon and leek soup
This Potato, Bacon, and Leek Soup combines creamy potatoes, savory bacon, and sweet leeks for a hearty meal. It’s simple to prepare, making it a perfect choice for chilly days.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tbsp olive oil2 leeks
5 bacon strips
5 potatoes
4 cups chicken gravy
1.50 cups milk (1% fat)
Potato, bacon, and leek soup is a comforting, hearty dish that brings together the creaminess of potatoes, the savory flavor of bacon, and the subtle sweetness of leeks. This recipe is perfect for a cozy meal on a chilly day, and it's relatively simple to make with just a few staple ingredients. Follow this guide to create a delicious and satisfying soup that your family and friends will love.
Instructions:
- Leeks: Clean the leeks thoroughly to remove any dirt. Slice them thinly.
- Bacon: Chop the bacon strips into small pieces.
- Potatoes: Peel and dice the potatoes into small cubes.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped bacon and cook until it is crispy and golden brown. Stir occasionally to ensure even cooking.
- Once cooked, remove the bacon pieces with a slotted spoon and set aside on a paper towel to drain excess fat.
- Using the same pot with the bacon fat and olive oil, add the sliced leeks.
- Cook the leeks over medium heat until they become soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the diced potatoes to the pot with the leeks.
- Pour in 4 cups of chicken gravy.
- Stir well to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
- If you prefer a smoother texture, use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can transfer in batches to a stand blender; just be careful with the hot liquid.
- Once the soup is blended (if desired), stir in 1.5 cups of milk.
- Allow the soup to heat through on medium-low heat, but do not let it boil.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with the crispy bacon pieces on top.
- Optionally, you can add other toppings such as chopped chives, grated cheese, or a dollop of sour cream for added flavor.
In just a few steps, you've created a rich and flavorful potato, bacon, and leek soup that is perfect for warming up any meal. The combination of creamy potatoes, smoky bacon, and delicate leeks makes for a soup that is both nourishing and comforting. Serve it with some crusty bread for a complete and satisfying meal. Enjoy!
Potato, bacon and leek soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave before serving.
To make the soup thicker, blend a larger portion or all of it until smooth. For a thinner soup, add more chicken gravy or milk to achieve your desired consistency.
Yes, you can substitute turkey bacon for a leaner option, or use vegetable broth instead of chicken gravy for a vegetarian version. Adjust seasonings to enhance the flavor based on substitutions.
The potatoes are done when they are fork-tender and easily pierced. This usually takes about 20-25 minutes of simmering time. Make sure to taste a piece for doneness.
Starchy potatoes like Russet or Yukon Gold work best for this soup, as they become creamy when cooked. Waxy potatoes may not yield the same texture.
Cooking Tips:
- Ensure to clean the leeks thoroughly as they can be quite sandy. Slice them lengthwise and rinse under cold water to remove any dirt or grit.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken gravy.
- You can blend the soup for a smoother texture or leave it chunky if you prefer a more rustic feel.
- Add more seasoning to taste, such as thyme, black pepper, or even a hint of nutmeg for extra warmth.
- If you like a richer soup, you can substitute half of the milk with heavy cream.
Nutrition Facts
6 ServingsCalories 350kcal
Protein 14g
Carbohydrates 50g
Fiber 4.71g
Sugar 7g
Fat 16g
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