Creamy Cock A Leekie Soup With Bacon And Rice Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
• STEP 2.Add the leeks to the pot and sauté until softened, about 5 minutes. Remove half of the sautéed leeks and set aside for garnish.
• STEP 3.Add the chicken stock, cooked chicken, rice, thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the rice is cooked and the flavors have melded together.
• STEP 4.Remove the bay leaves and use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
• STEP 5.Stir in the cream and season with salt and pepper to taste. Serve the soup hot, garnished with the reserved sautéed leeks and crispy bacon.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
• For a thicker soup, you can add more rice or blend the soup for a longer time.
• If you prefer a chunkier soup, you can skip blending the soup and serve it as is.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.