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.