Leek Potato & Bacon Soup
As the leaves turn to vibrant hues of red and orange and the air becomes crisp, there is no better time to cozy up to a mug of Leek Potato & Bacon Soup. This hearty, indulgent yet simple recipe combines the earthy richness of leeks and potatoes with smoky thick cut bacon. This soup is served topped with crisp bacon strips (or chopped) and warm crusty bread or pita.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 strips of thick cut bacon chopped
- 1 onion chopped
- 3 leeks white and light green parts, thinly sliced (12-14 oz)
- 4 medium yellow potatoes skin on and diced
- 6 cups vegetable stock warmed
- 2 sprigs of rosemary leaves removed and chopped (about 2 tablespoons)
- Salt and pepper to taste
- 3 tablespoons sour cream
- 3 tablespoons milk or cream
For Serving
- 4 slices of crispy thick cut bacon
- Warm flatbread crusty bread, or pita
- Rosemary sprigs garnish optional
Instructions
- Melt the butter and 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 minutes, stirring occasionally.
- Pour in the stock, add the rosemary and season well with salt and pepper, then bring to the boil. Cover and simmer for 20-25 minutes until the vegetables are soft.
- Let cool for a few minutes, then blend in a Vitamix or food processor in batches until smooth. Return to the pan, pour in the sour cream and milk, stir well to combine. Taste and season if necessary. Simmer for 5-10 minutes.
- Serve topped with crisp bacon strips (or chopped) and enjoy with warm crusty bread on the side.
Tried this recipe?Let us know how it was!