Potato, bacon and leek soup
Warm up with a hearty and comforting Potato, Bacon, and Leek Soup. Made with creamy potatoes, crispy bacon, and savory leeks, this delicious recipe combines olive oil, chicken gravy, and milk to create a rich and flavorful soup that's perfect for any occasion. Easy to prepare and deeply satisfying, it's a surefire way to please the whole family.
- 01 Apr 2025
- Cook time 40 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 4.71g | 12% |
| Sugar 7g | 7% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.38g | 15% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 60mg | 11% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 4.63mg | 29% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.30mg | 34% |
| Iron, Fe 2.93mg | 27% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 1070mg | 32% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 910mg | 61% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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