Steps to Prepare Quick Bacon, Leek and Potato Soup

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, bacon, leek and potato soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Reduce the heat to medium and simmer, partially covered, until the. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal.

Bacon, Leek and Potato Soup is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Bacon, Leek and Potato Soup is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have bacon, leek and potato soup using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bacon, Leek and Potato Soup:

1. Get 500 grams bacon
2. Get 2 tbsp olive oil
3. Make ready 1 medium onion, peeled and chopped
4. Prepare 3 medium carrots, peeled and sliced
5. Prepare 2 stick celery, sliced
6. Make ready 1 bunch leeks, sliced
7. Make ready 2 clove garlic, peeled and sliced
8. Prepare 5 large potatoes, peeled and diced
9. Prepare 1 1/2 liter stock, vegetable or chicken or beef
10. Make ready 250 ml fresh cream
11. Get salt and ground black pepper

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic.

Instructions to make Bacon, Leek and Potato Soup:

1. Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
2. In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
3. Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
4. Add the cream, bring it to the boil and simmer for a further 5 minutes.
5. Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.

Cook over medium high heat until evenly brown. To make the soup, melt the butter in a large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. You can garnish the soup when serving with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.

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