Sunday Soups: Potato Leek with Bacon

I'm sure I've posted about my love for this soup on other blogs that I've had over the years, but let me just say it again. This soup is comforting, simple, delicious, and best of all, easy. Cool the whole thing in one pot and enjoy eating it in less than 30 minutes.

- 3 slices of bacon, chopped
- 1-2 leeks, chopped, washed, and dried
- 3-5 Yukon gold potatoes, chopped into 1" cubes
- 2 cloves of whole garlic
- 1 carton of chicken stock
- 1/2 Tablespoon of seasoning mix like Trader Joe's 21 Seasoning Salute
- 1/4 cream (optional. Coconut cream would also work if you're dairy free)
- salt and pepper to taste

1. In a quart sized pot, add chopped bacon and cook until crispy.
2. Add leeks and potatoes and stir to combine. Cook 1-2 minutes until leeks begin to soften.
3. Cover with chicken stock and add garlic and seasoning. Simmer on medium for about 15 minutes, or until potatoes are fork tender.
4. Stir in cream.
5. (Optional). Using an immersion blender, blend soup to thicken. I like my soup thick, but still chunky so I stop blending before everything is puréed.

Serve hot and enjoy! Makes about 4 servings.

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