Leek, Bacon & Potato Soup
Recipe from
Family Circle
With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
45 mins
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Ingredients
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6 slicesthick-cut bacon, cut into 1-inch piecessee savings
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1 tablespoonolive oilsee savings
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1 medium-sizeonion, choppedsee savings
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2 largecarrots, peeled and slicedsee savings
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2leeks, white and pale-green parts, sliced thin (see Note on cleaning)see savings
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4 cupschicken brothsee savings
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4 cupspeeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)see savings
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1/8 teaspooncayenne peppersee savings
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1-1/4 cupsshredded cheddar cheesesee savings
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Directions
1.
In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
2.
In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
3.
Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.
Note
Cut lengthwise halfway through the leek. Spread open leek and run under cold water until all grit is removed.
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