Creamy Leek and Potato soup, with bacon
This heartwarming soup is lovely anytime but especially comforting during winter. The mild sweetness of the Leek and the fulfilling combination of potato and bacon is sure to bring a smile to your heart.
Cream of Leek and Potato soup is a classic combination, and I add Bacon because I think the dish simply screams for it. Along with a generous amount of black pepper the flavours are delightful.
Leek soup is traditionally associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as Ciorbă de praz, and in France it is called Soupe aux poireaux. One variant of leek soup is vichyssoise, which is generally served cold.
Serves 2-3
- 4 slices bacon, cooked until crisp, crumbled and set aside
- 1 Tbl butter
- 1-2 leeks, white and tender green sections only, well rinsed and cut into thin slices
- 2 cups potato, cut into .5cm (1/4 inch) cubes. I don’t peel my potatoes because most of the flavor and nutrients are in the skin, but it’s up to you
- 1/2 cups chicken stock
- 1/4 cup heavy cream
- Salt and an abundance of black pepper. Careful on the salt depending on the stock and the saltiness of the bacon
- Parsley for garnish if desired.
Melt the butter in a large saucepan. Add the leeks and cook over med-low heat until softened, about 10 mins.
Add the potato and chicken stock and bring to a boil. Partially cover and cook over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer. Remove from heat
Using a stick blender (or a regular blender working in batches) puree the soup until smooth.
Serve warm in bowls, topped with the crumbled bacon.
I like to serve mine along side a fresh salad. Great on a cold winters night to drive off the chill and warm you up.
I like to serve mine along side a fresh salad. Enjoy!
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