Potato Leek Soup with Peppered Bacon
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
As the winter season hopefully comes to a close I wanted to share this last hearty soup with you. Its warm, filling and dangerously good.
  • 4 Slices Peppered Bacon, chopped
  • ½ Onion, diced
  • 2 Leeks, cleaned and chopped
  • 2 Cloves Garlic, chopped
  • 2 Carrots, chopped into ¼ inch pieces
  • 10 Small Potatoes, peeled and chopped
  • 2 32oz boxes of Natural Chicken Stock
  • 1 Bay Leaf
  • ½ Cup Cream or Coconut Milk if Desired
  • Salt and Pepper to Taste
  1. In a large stock pot brown the chopped bacon until crisp (If you have opted to not use the bacon feel free to skip this step). Add the onion, leeks and garlic and sauté until soft and translucent ( If you skipped the bacon sauté these in bit of olive oil or butter). While that is cooking peel, and chop the carrot and potatoes into ¼ inch pieces. Reserve 3 of the chopped potatoes, and place in a small sauce pan with water.
  2. Once the bacon onion mixture is done add the potatoes, carrots, bay leaf and chicken stock to the pan. Simmer the mixture for about 30 minuets until the potatoes and carrots are tender. At the same time boil the potatoes in the small sauce pan until done about 20 min.
  3. When the potatoes and carrots in the stock pot are tender, remove the bay leaf and allow the soup to cool for a few minuets. Once the soup has cooled you can use your hand-held emulsion blender to blend the soup, and make it creamy. If you don't have a hand-held emulsion blender you can also use your blender.
  4. Drain the boiled potatoes and add them to the soup. If desired stir in cream or milk to add richness and creaminess to the soup. Serve immediately or freeze for up to 3 months. If freezing just pop it out of the freezer to thaw then heat in the microwave or on a range.
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2014/03/potato-leek-soup-peppered-bacon/