Warm your soul with a bowl of comforting Leek Potato and Bacon Soup, a classic British dish that’s perfect for chilly evenings! This delightful recipe combines the earthy flavors of leeks and potatoes with the smoky richness of bacon, creating a savory symphony that will leave your taste buds singing. With just 10 minutes of prep and a mere 30 minutes of cooking, you can whip up this hearty soup that serves four and is sure to impress your family or guests. Ready to dive into a dish that’s as satisfying as it is simple? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 leeks, chopped
- 2 potatoes, peeled and diced
- 4 slices of bacon, chopped
- 4 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Thoroughly wash and chop the leeks, removing the tough green tops and root ends. Slice them into thin half-moon shapes.
- Peel the potatoes and dice them into approximately 1/2-inch cubes to ensure even cooking.
- In a large heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped bacon to the pot and cook until crisp and golden brown, rendering out the fat and creating a flavorful base for the soup. This should take about 4-5 minutes.
- Remove the crispy bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped leeks to the bacon fat and sauté until they become soft and translucent, stirring occasionally, about 5-6 minutes.
- Add the diced potatoes to the pot and stir to combine with the leeks, coating them in the bacon fat.
- Pour in the chicken broth, ensuring that the potatoes and leeks are mostly covered by the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- Use an immersion blender to partially purée the soup, leaving some potato and leek chunks for texture. Alternatively, you can remove about half the soup and blend it in a standard blender before returning to the pot.
- Season with salt and pepper to taste, keeping in mind that the bacon will add some saltiness.
- Garnish with the reserved crispy bacon pieces just before serving.
- Serve hot, optionally with a dollop of cream or chopped fresh chives for additional flavor.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh leeks and firm, waxy potatoes. Fresh ingredients will elevate the taste of your soup significantly.
- Bacon Choices: Use thick-cut bacon for a heartier texture and richer flavor. You can also substitute with turkey bacon for a lighter version.
- Sautéing Technique: Make sure to sauté the leeks until they are soft and translucent; this step is crucial for developing the soup's flavor base.
- Texture Preference: If you prefer a chunkier soup, blend only half of the mixture. This way, you retain some delicious potato and leek pieces for added texture.
- Seasoning: Remember to season gradually. Since bacon adds saltiness, taste the soup before adding more salt to avoid over-seasoning.
- Serving Suggestions: For an extra touch, serve with a dollop of crème fraîche or sprinkle with fresh chives to enhance the flavor and presentation.
- Storage: This soup keeps well in the fridge for up to 3 days, and it can also be frozen for a quick meal later. Just reheat gently on the stove!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
