Zimmy's Nook - @zimmysnook

Leek and potato soup in a copper pot with a large

Potato, leek, bacon & rosemary soup.

Most of the soups that I make are first for my parents, and second for Elaine and me. This one combines potatoes which are my mother’s favourite and bacon which is my father’s absolute favourite… he’ll eat it on anything or on its own, but it’s a super treat in a hearty soup.

The leeks and rosemary add the layers of flavour that Elaine and I appreciate.

A delicious soup on a cool evening, with fresh warm bread for dipping.

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, chopped
3 strips of thick cut bacon, chopped
3 leeks, white & light green parts, sliced and well washed (12-14 oz)
4 medium yellow potatoes (skin on), washed and diced
6 cups of hot vegetable stock
2 sprigs of rosemary, leaves removed (about 2 tablespoons)
3 tablespoons sour cream
3 tablespoons milk (or cream)
4 slices of crispy thick cut bacon

Preparation

Melt the butter & oil in a 4 quart saucepan over medium heat, add the bacon and onion, fry, stirring occasionally until they start to turn golden.

Add in the leeks and potatoes, stir well, then cover and turn down the heat to low. Cook gently for 5 mins, stirring occasionally.

Pour in the stock, add the rosemary and season well with salt & pepper, then bring to the boil. Cover and simmer for 20-25 mins until the vegetables are soft.

Let cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the sour cream & milk, stir well to combine. Taste and season if necessary. Simmer for 5-10 minutes.

Serve topped with tasty crisp bacon and enjoy with warm crusty bread on the side.

This Potato, Leek, Bacon & Rosemary Soup was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Roasted red onion flowers in a roasting pan.

Date night bone-in ribeye and roasted red onion flowers! You only need five ingredients for this easy and delicious side and approximately thirty minutes for roasting! Blooming beautiful!

Ingredients

4 red small onions
2 tbsp olive oil
2 tbsp of balsamic vinegar
Salt and Pepper

Preparation

Blooming onions, Preheat grill or oven to 425°F (if using grill, grill indirectly).

Lightly grease a baking dish (large enough for the onions to fall open).
Peel the skin off the onion.

Slice off a little of the root to create a flat surface.

Cut onion down the middle being careful not to slice all the way through (leave about 3/8” intact).

Rotate the onion and cut in half again, creating 4 quarters (don’t cut all the way through)

Cut each 1/4 in half creating 8 equal segments all still joined at the bottom.
Repeat with additional onions.

Place onions in prepared baking dish, drizzle with olive oil and balsamic vinegar. (Use about 1/2 tbsp olive oil, and 1/2 tbsp of balsamic vinegar per onion.)

Season with salt & pepper.

Cover with foil and bake for 25-30 minutes until onions have opened and are nearly tender.

Remove foil and bake an additional 10 minutes.