Potato-Leek Soup with Bacon
A warm bowl of Potato-Leek Soup with Bacon can be the ultimate comfort food, perfect for any chilly day. This soup is a delightful blend of creamy potatoes, savory leeks, and crispy bacon, making it not just a dish but a hearty experience.
This rustic, classic soup offers a rich and smooth texture while being packed with flavors that come together beautifully. The combination of the sweet leeks, hearty potatoes, and the smoky bacon creates an inviting dish that is comforting and satisfying. It’s great as a starter or a main dish, especially when served with crispy homemade croutons. Let’s explore how to create this delicious soup that brings the warmth of home-cooked goodness straight to your table.
Why make this recipe
Potato-Leek Soup with Bacon is not only simple to prepare but also showcases the beauty of wholesome ingredients coming together. This recipe is a fantastic option for families, allowing you to explore simple cooking methods while introducing the kids to the joys of culinary creation. The soup’s flavors are accessible and comforting, making it appealing to both young and old palates alike. Moreover, using just a few seasonal ingredients lets you enjoy a dish that feels fresh and vibrant.
Beyond the delicious taste, this soup holds a special place in many hearts due to its potential for customization. You can easily swap out ingredients, switch up the spices, or add your favorite garnishes. This flexibility allows for personalization, ensuring it fits every household’s preferences or dietary needs. Thus, Potato-Leek Soup with Bacon is not just a meal; it’s a canvas for creativity in the kitchen.
How to make Potato-Leek Soup with Bacon
Creating Potato-Leek Soup with Bacon is a straightforward yet rewarding culinary experience. The combination of leeks and potatoes is a match made in heaven, and when paired with the richness of heavy cream and the smokiness of bacon, it transforms into an extraordinary gourmet delight. The process begins with the simple task of prepping the leeks and potatoes, followed by cooking them gently to coax out their natural flavors. When you sauté the leeks in butter, they soften and sweeten, forming a fragrant base for the soup.
Crisping up the bacon in the same pot allows it to impart its flavor into the broth, adding a delightful depth that elevates this soup beyond the ordinary. After adding the chicken broth and potatoes, the mixture simmers until the potatoes become tender. This is where the magic happens, as you take a moment to blend part of the soup until silky smooth and luxurious. This method gives the soup its signature creaminess without relying solely on heavy cream.
Lastly, introducing frozen peas adds a pop of color and a slight sweetness that balances the overall flavor profile. The result? A rich, velvety soup that’s served atop crispy croutons, crumbled bacon, and fresh parsley. As you spoon it into bowls, you may find yourself savoring every bite, reflecting on how such simple ingredients can create an unforgettable dish.
Ingredients
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread
- 4 slices bacon, chopped
- 2 large leeks (white and light green parts only), thinly sliced
- 2 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley
Directions
- Preheat oven to 400°F. Melt 1 tablespoon butter, mix with paprika, toss with bread cubes, and bake on a sheet until golden (8–10 minutes).
- Cook bacon in a large saucepan over medium heat until crisp (about 8 minutes); transfer to paper towels. Leave about 1 tablespoon of bacon fat in the pan.
- Add the remaining 1 tablespoon of butter, then leeks and garlic; cover and cook until soft (about 5 minutes).
- Add chicken broth, 2 cups of water, potatoes, and 1/4 teaspoon each of salt and pepper. Cover, bring to a boil, then simmer partially covered until potatoes are tender (about 10 minutes).
- Blend or purée about half the soup, return to the pot, stir in cream, and bring to a simmer.
- Add peas and cook until tender (about 3 minutes). Season with salt and pepper.
- Serve topped with croutons, bacon, and parsley.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
How to serve Potato-Leek Soup with Bacon
Serving Potato-Leek Soup with Bacon is as simple as ladling it into bowls and garnishing it with your favorite toppings. This soup is best enjoyed hot, making it perfect for cozy evenings. To elevate the experience, provide a side of crusty bread or a fresh salad to complement the flavors of the soup. When plating, sprinkle freshly cracked black pepper and more chopped parsley on top for a vibrant touch. The added crunch from the croutons and the smoky flavor of the bacon create a delightful contrast to the creamy base, ensuring each spoonful is a delight.
You could also create a hearty meal by pairing this soup with a light sandwich or a fresh loaf of sourdough bread for dipping. Its versatility makes it a wonderful starter dish for an elegant dinner or a simple weeknight staple that the whole family will love. Finally, don’t skip on the butter-brushed croutons; they’re essential for adding texture and making the soup more enjoyable.
How to store Potato-Leek Soup with Bacon
Storing Potato-Leek Soup with Bacon is a practical aspect of this recipe that can enhance your meal prep strategy. To keep the soup fresh, allow it to cool completely before transferring it to an airtight container. You can refrigerate the soup for up to three days, making it a great make-ahead option for busy weeks. When reheating, add a splash of chicken broth or water to maintain its desired consistency, as the soup may thicken over time.
For longer storage, consider freezing the soup in either freezer-safe containers or heavy-duty freezer bags. When properly stored, it can last for up to three months in the freezer. Thaw it in the refrigerator overnight, and gently reheat it on the stovetop, adding cream and seasoning as needed to restore its original flavor.
Tips to make Potato-Leek Soup with Bacon
To achieve the best results with Potato-Leek Soup with Bacon, consider a few helpful tips. For a richer flavor, make sure to choose high-quality bacon and let it crisp thoroughly before removing it from the pan. This step allows the bacon fat to flavor the leeks and broth, creating a more complex taste. Prepping the potatoes by cutting them into uniform pieces will also ensure even cooking, so they become tender at the same time.
If you prefer a chunkier texture, reserve some of the cooked potatoes before blending, and reintroduce them into the soup before serving. This way, you’ll have a delicious balance between a creamy consistency and hearty chunks. Seasoning is also crucial; do taste as you go, especially when adjusting the salt, pepper, and adding the cream. This will help ensure that your flavors are bright and vibrant.
Finally, play with variations in herbs and spices to give the soup your own twist. Experimenting with fresh thyme or rosemary can add an aromatic quality that will enhance its flavor profile. These little adjustments can transform this already delightful dish into something that reflects your personal culinary style.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 420 kcal
• Protein: 13 g
• Carbohydrates: 40 g
• Fat: 25 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 900 mg
FAQs
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, vegetable broth is a great alternative and will still yield a delicious flavor.
Q: Is this soup gluten-free?
A: It can be made gluten-free by using gluten-free bread for the croutons and ensuring the broth is gluten-free.
Q: Can I omit the cream?
A: Yes, you can leave out the cream for a lighter version and still have a flavorful soup.
Potato-Leek Soup with Bacon
Ingredients
For the Croutons
- 2 tablespoons unsalted butter Melted and mixed with paprika.
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread Baked until golden.
For the Soup
- 4 slices bacon, chopped Crisped in the pot.
- 2 large leeks (white and light green parts only), thinly sliced
- 2 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- Preheat oven to 400°F.
- Melt 1 tablespoon butter, mix with paprika, toss with bread cubes, and bake on a sheet until golden (8–10 minutes).
Cooking
- Cook bacon in a large saucepan over medium heat until crisp (about 8 minutes); transfer to paper towels. Leave about 1 tablespoon of bacon fat in the pan.
- Add the remaining 1 tablespoon of butter, then leeks and garlic; cover and cook until soft (about 5 minutes).
- Add chicken broth, 2 cups of water, potatoes, and 1/4 teaspoon each of salt and pepper. Cover, bring to a boil, then simmer partially covered until potatoes are tender (about 10 minutes).
- Blend or purée about half the soup, return to the pot, stir in cream, and bring to a simmer.
- Add peas and cook until tender (about 3 minutes). Season with salt and pepper.
Serving
- Serve topped with croutons, bacon, and parsley.
