Potato Leek Soup with Bacon
You can omit the bacon for a vegetarian version, replace the bacon fat with 3 TBS butter or oil. You can add some cream or yogurt for a creamier version, just add 1/4 cup when the soup is done cooking and stir.
Servings Prep Time
6servings 10minutes
Cook Time
1hour
Servings Prep Time
6servings 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Add the diced bacon to a large dutch oven and cook on medium to low heat for about 10 minutes, stir occasionally. You want the bacon cooked but not too crispy. Drain excess bacon grease, reserve 3 tablespoons in dutch oven
  2. If you like, you can reserve some of the cooked bacon for garnish, just take out a bit (1/4 cup) and save for later. You may have to cook it a tad longer in a small pan or microwave if you want a crispy bacon garnish.
  3. Add the leeks to the bacon and cook for another 10 minutes
  4. Add the diced potatoes to the leeks and bacon and cook for 10 minutes, stir frequently to be sure that the potatoes do not brown
  5. Add the chicken stock on reduce heat to low. Cover and cook for 30 minutes stirring occasionally
  6. You can use either an immersion blender, food processor or blender to blend the potato soup. If using the processor or blender, blend the soup in 1 cup batches and then return to the dutch oven
  7. Stir soup together well and add the salt and pepper. Potatoes have a tendency to absorb salt, so you may have to add a little extra depending on your tastes
  8. Serve warm and sprinkle some green onions or chives on top. You can add extra bacon crumbles or shredded cheddar cheese. If you like, add a dollop of sour cream for a baked potato flavor. The possibilities are endless.
Recipe Notes

This Potato Leek Soup with Bacon recipe is gluten free and dairy free.

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