Bacon Leek And Potato Soup Recipe

Recipe By Slurrp

Bacon Leek and Potato Soup is a comforting and hearty soup that combines the flavors of smoky bacon, tender leeks, and creamy potatoes. This soup is perfect for chilly days and can be enjoyed as a main course or as a starter. The bacon adds a rich and savory flavor, while the leeks add a mild onion-like taste. The potatoes provide a creamy and velvety texture, making this soup incredibly satisfying.

4.2
12 Rating -
Rate
Non Vegdiet
3hr 20minstotal
20minsPrep
3hr Cook
3hr 20m.total
20m.Prep
3hr Cook
Bacon Leek And Potato Soup
plan
Bookmark

ingredients serve

Ingredients for Bacon Leek And Potato Soup Recipe

  • 1 Slices Of Bacon, Chopped
  • 0.33 part Leeks, White And Light Green Only, Thinly Sliced
  • 0.67 Medium Potatoes, Peeled And Diced
  • 0.67 cup Chicken Broth
  • 0.17 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • as needed Chopped Fresh Parsley Or Chives For Garnish

Directions: Bacon Leek And Potato Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside.
  • STEP 2.In the same pot, sauté the leeks until they are soft and translucent.
  • STEP 3.Add the potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  • STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 5.Crumble the cooked bacon and stir it into the soup. Season with salt and pepper to taste.
  • STEP 6.Serve the soup hot, garnished with chopped fresh parsley or chives.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
  • If you prefer a chunkier soup, you can mash the potatoes with a fork instead of pureeing them.
  • To make the soup extra creamy, stir in a splash of heavy cream or sour cream before serving.

Storage and Serving

  • This soup is best served hot.
  • Garnish with chopped fresh parsley or chives for added freshness.
  • Serve as a main course with crusty bread or as a starter before a meal.
Nutrition
value
281
calories per serving
9 g Fat5 g Protein38 g Carbs8 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    5g
  • Carbs
    38g
  • Fiber
    8g

MacroNutrients

  • Carbs
    38g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    2mg
  • Vitamin A
    1242mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    1mg
  • Phosphorus
    141mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp