Leek, Bacon & Potato Soup
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.
Ingredients
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6 slices thick-cut bacon, cut into 1-inch pieces
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1 tablespoon olive oil
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1 medium-size onion, chopped
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2 large carrots, peeled and sliced
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2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
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4 cups chicken broth
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4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
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1/8 teaspoon cayenne pepper
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1-1/4 cups shredded cheddar cheese
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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Leek & Potato Soup
Part of this soup is pureed to add body, but it remains chunky and chowder-like and is also good chilled. If you make it ahead and reheat it, you may need to thin it with a bit of water.
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