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.
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 per serving
6 ServingsCalories 350kcal
Protein 14g
Carbohydrates 50g
Fiber 4.71g
Sugar 7g
Fat 16g
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