Bacon, Leek and Potato Soup
Bacon, Leek and Potato Soup

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, bacon, leek and potato soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.

Bacon, Leek and Potato Soup is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Bacon, Leek and Potato Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have bacon, leek and potato soup using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bacon, Leek and Potato Soup:
  1. Take 500 grams bacon
  2. Take 2 tbsp olive oil
  3. Take 1 medium onion, peeled and chopped
  4. Get 3 medium carrots, peeled and sliced
  5. Get 2 stick celery, sliced
  6. Take 1 bunch leeks, sliced
  7. Make ready 2 clove garlic, peeled and sliced
  8. Get 5 large potatoes, peeled and diced
  9. Get 1 1/2 liter stock, vegetable or chicken or beef
  10. Prepare 250 ml fresh cream
  11. Make ready salt and ground black pepper

Bacon flavors this hearty potato soup, along with leeks and onions. Serve with crusty rolls or cornbread and a tossed salad for a delicious and satisfying meal. Leeks are simmered with potatoes and bacon in a chicken stock. Enjoy with fresh crusty bread, if desired.

Instructions to make Bacon, Leek and Potato Soup:
  1. Preheat a large pan on high heat. Fry bacon until crispy, remove from pan, dice and set aside.
  2. In a large pot, add 2 tablespoons of olive oil. Followed by the onion, carrots, celery, leeks, garlic and mix together with a spoon. Cook for around 10 minutes with the lid on, stirring every 2-3 minutes. Until the carrots have softened, but are still holding their shape.
  3. Now add, the bacon, (keep a few pieces for garnish) potatoes and the stock into the pot. Stir the soup and bring to the boil. Reduce the heat and simmer for 15 minutes.
  4. Add the cream, bring it to the boil and simmer for a further 5 minutes.
  5. Remove the pot from the heat. Season with salt and pepper. Pulse until smooth using a hand blender or liquidizer. Divide between your serving bowls and sprinkle the rest of the bacon on top.

Leeks are simmered with potatoes and bacon in a chicken stock. Enjoy with fresh crusty bread, if desired. Transfer back to the pan and stir in the warm milk. Remove from heat and ladle into soup bowls. A creamy and thick Potato & Leek Soup, with the delicious addition of bacon (makes all things better), this soup is an excellent winter warmer.

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