Potato-Leek Soup

Another soup recipe? Yes, another soup recipe. Mostly because the weather has been so un-spring-like and unseasonable cold. Jeff and I have been trying to use the grill as much as possible (grilling recipes are forthcoming) but it’s just been too dang cold out. Excuse my language.

Despite the yuck-o weather, I have been trying to utilize all the beautiful spring produce I’ve been seeing at the produce market. The leeks right now are gorgeous and I’m a huge fan of potato-leek soup. This is a super easy recipe that’s easily adaptable to suit your tastes. Like you could easily make it vegetarian and switch the chicken stock to vegetable stock and leave out the bacon. But I wouldn’t leave out the bacon because thinking about a world without bacon makes me sad. So either way, if you’re a bacon-lover or live a sad baconless existence, make this soup because it’s good.

Potato-Leek Soup

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Adapted from FoodNetwork

Prep time: 20 minutes
Cook time: 20 minutes

  • 4 slices bacon, chopped
  • 1 tablespoon butter
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, chopped
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 6 Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • Salt and pepper
  • 1/2 cup half-and-half

In a large dutch oven over medium heat, cook the bacon until crisp. Remove the bacon from the pan with a slotted spoon and let drain on a paper-towel-lined plate. Remove all but 1 tablespoon of the bacon fat from the pot. Add the butter to the pot, followed by the leeks and garlic. Cook until the leeks are soft, about 5 minutes. Add the broth, water, and potatoes, and season with salt and pepper. Cover and bring to a boil. Reduce to simmer and keep partially covered until the potatoes are tender, about 8-10 minutes.

Puree half the soup in a blender, or using an immersion blender puree until you get the desired consistency (I like the soup with large chunks of potato left intact). Stir in the half-and-half and return to simmer. Taste the soup and season with salt and pepper, if needed. Serve with sour dough croutons and the reserved bacon.

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